This easy and delicious dessert is seasonal in more ways than one. The gorgeous blood oranges are at their peak in winter and the luscious red color of this sorbet is perfect for Valentine’s Day.

 The tartness and slight bitterness of the fruit is mellowed by the addition of vanilla bean. If you have an ice cream maker, I implore you to make this. It is sweet, seductive and complex, a “grown-up” version of the classic creamsicle flavor.

- 2 3/4 cup freshly squeezed blood orange juice
- Juice of one lemon
- Juice of one lime
- 1/2 cup water to cook with sugar and vanilla and an additional 1/2 cup water to mix with juice
- 1/2 vanilla bean, split
- 3/4 cups sugar

First make a vanilla bean simple syrup. In a small saucepan, place sugar, 1/2 cup water and 1/2 vanilla bean, split in half lengthwise and scraped. Heat over medium heat and stir until sugar is completely dissolved. Simmer on very low heat to allow the vanilla seeds to distribute and flavor the mixture.

Juice the citrus then strain through a fine mesh strainer. Push out all the juice, don’t worry if some pulp goes through strainer, it won’t affect the sorbet.

 Pour the juice, 1/2 cup water, and simple syrup into your ice cream maker and follow the manufacturers instructions. (Mine was frozen and ready in 25 minutes.)

 Scoop out and serve or put in airtight container and freeze.