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Italian Ice Orange Red Hot Sorbet

"I call this 'clown food,'" he jokes, "because it sounds really dumb, but it's really good. It's a sorbet made out of orange juice and Red Hots. We make fresh juice at our bar every night, and it's only good for a day or two. Very often, there's stuff left over. You have to figure out ways in restaurants to use everything."
And also in keeping with Southern traditions, it's oddly seasonal. "You can't just go and get Red Hots anytime," he says. "You think you can, but you try and there just aren't any. You have to buy them up whenever you see them."

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Orange Red Hot Sorbet

Recipe adapted from Bill Smith, Crook's Corner, Chapel Hill, NC

Yield: 1 quart
Prep Time: 15 minutes, plus chilling time
Cook Time: 5 minutes
Total Time: 20 minutes, plus chilling time
  • INGREDIENTS2 cups water
    1 cup sugar
    2 cups fresh orange juice
    1 tablespoon finely grated orange zest
    cup Red Hots

DIRECTIONS 1. Make an ice bath and set aside.
2. In a medium saucepan, combine the water and sugar. Bring to a boil over medium-high heat, whisking constantly, until the sugar dissolves, 5 minutes. Remove from heat.
3. Add the orange juice and zest and transfer the mixture to a 1-gallon resealable freezer bag. Seal the bag and submerge it in the ice bath until completely chilled, about 20 minutes.
4. Pour the chilled sorbet base into the pre-chilled bowl of an ice cream machine and follow the manufacturer's instructions to churn until set, 10 to 12 minutes.
5. Using a rubber spatula, transfer the sorbet to an airtight container and fold in the Red Hots. Press a sheet of parchment directly onto the surface of the sorbet. Cover the container with a lid and freeze until the sorbet is firm, 2 to 3 hours. Remove from the freezer and let stand at room temperature for a few minutes before serving.

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fruit juice, red hots, restaurant recipes, sorbet, southern food

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