Blood-Orange Sorbet

• 4 blood oranges
• 1 1/2 cups sugar
• 1 lemon

1. With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith.
2. Place the zest in a small saucepan with the sugar and 2 cups water.
3. Warm over medium heat until the sugar dissolves.
4. Transfer to a bowl and chill, then strain.
5. Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture.
6. Freeze in an ice cream maker, following the manufacturer's instructions.

oranges, sugar, lemon

Taken from cooking.nytimes.com/recipes/11344 (may not work)