It may seem odd to have an icy dessert posted in January, but it can be surprisingly refreshing after a rich meal. Also, for many parts of the country, it seems that no one told the weather it was winter. Since they are in season, I thought blood orange would be a nice hint of flavor to the plain yogurt. Yes, this dessert is a little sour, but real frozen yogurt does not taste like candy - and if you are a fan of Pinkberry or the other tangy frozen “yogurts” that are so popular, you should love this. In this recipe, based on Patricia Wells’ classic and clean version, it isn’t just yogurt poured into the ice cream machine, though it is still almost embarrassingly simple.

For this particular recipe, it is not necessary to use full-fat yogurt, as some other frozen yogurt recipes would specify. The addition of egg whites helps with a lightness in consistency that still manages to be on the creamy side. Since there are so few ingredients, it is vital that you use the best. For a simple garnish, I candied strips of zest from the blood orange. Instead of the gummy consistency of traditional candied orange peels, I cooked the sugar a little longer, to create a sort of glass like finish, which made for a perfect accompaniment in texture. The yogurt is best served after it has been in the freezer for a couple of hours, and then back to room temperature. It can be kept for a couple of days, but you will lose the smooth consistency.

Blood Orange Yogurt Sorbet

2 cups plain, nonfat yogurt (a thick European style works best)
2 egg whites (of course if you are elderly, pregnant, a child, or your health is compromised, this isn’t for you)
1/2 cup granulated sugar + 2 tablespoons for candied zest
Juice of one blood orange (remove the zest before juicing if you plan to candy it)

With a handheld mixer, beat the egg whites until they are foamy, but not too thick. Slowly add the sugar and beat at high speed until the whites are shiny and hold stiff peaks.

Add the yogurt to another bowl and fold the beaten whites into it. To this mixture, slowly mix in the orange juice. Do not over mix; the ice cream machine will finish it off. Transfer to the machine and freeze according to the manufacturer’s instructions. The yogurt is best served after it has been in the freezer for a couple of hours, and then allowed to soften a little at room temperature. It can be kept for a couple of days, but you will lose the smooth consistency.

For candied zest:

This isn’t exactly a scientific procedure, it does not require a candy thermometer and as long as you have familiarity with heating sugar you should end up with a nice result.

Zest the orange; I use a vegetable peeler to get long, ribbon like pieces.

In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water.

Over medium heat, allow the sugar to dissolve, swirl and wash down sides of pan. Add the orange pieces to syrup and increase the heat a little, cooking until the zest becomes transparent, which should only be a couple of minutes. The sugar should begin to boil and its consistency will become more heavy and syrupy as it bubbles. Before the syrup completely loses its runny, liquid consistency, and gets too hot, remove the pieces of zest to parchment and allow to cool completely.