When it gets too hot for turning on the oven, you have to resort to your Pinterest board dedicated to frozen treats.
For me, this lemon sorbet looked tantalizing. It was just what I needed to cool down. I could even maybe pour some bubbly over it and make myself a refreshing little cocktail!
But then I realized that, in the heat, my lemons had become fuzzy with mold.
Gross.
Never to fear! There was other citrus that would be equally as delicious when frozen and covered with champagne! Blood oranges!
Plus, that color! 
I loved the juicy flavor that was barely tart and simply sweet.
I have an ice-cream maker attachment for my KitchenAid, but this was way easier.
And it looks so cute in those tiny bowls… I might have eaten the whole bowl before thinking about how I wanted to pour champagne on it…
Don’t make the same mistake. Put yours in a coupe glass and have it for happy hour. The heat makes me do crazy things – like forget about champagne.
It’s unacceptable, really.
xoxo
Blood Orange Sorbet
1 cup water
1 cup sugar
1 cup freshly squeezed blood orange juice
1 tbsp grated blood orange zest
In a small saucepan over medium heat, combine sugar and water and simmer until sugar is dissolved. Remove from heat. Once cooled, stir in the juice and zest. Pour the mixture into a metal baking pan and freeze until firm (2-3 hours), stirring with a fork every hour. Transfer to an airtight container to store.
THE KEY OF KELS 
