from Sticky, Gooey, Creamy, Chewy
1 cup sugar
1 cup water
2 cups blood orange juice
1/2 cup packed basil leaves
1/2 cup packed mint leaves
3 tablespoons fresh lime juice
2 tablespoons orange liqueur* (such as Cointreau or Grand Marnier)
Combine the water and sugar in a small saucepan. Bring to a boil and cook until the sugar has dissolved.
Remove from heat and add the blood orange juice, basil and mint. Let steep for about 5 minutes.
Add the lemon juice and strain into a bowl. Chill completely.
Stir in the liqueur and freeze mixture in your ice cream machine according to the manufacturer's instructions.
Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer for a few hours until firm.
Makes approximately 1 quart.
*The liqueur can be omitted from the recipe, if desired, but it is recommended to keep the sorbet from getting too hard and icy.