Blood Orange Sorbet and Candied Orange Peel

I picked up a brand new Cuisinart ice cream at a thrift store a couple months back.  So when I saw a pile of beautiful blood oranges a few weeks ago, I immediately thought sorbet.

After a quick search, I settled on a recipe from David Lebovitz which consists of two ingredients: fresh blood orange juice and sugar.  I also added a splash of sake.  A little alcohol helps soften homemade sorbet/ice cream since it doesn't freeze.  Here's the finished sorbet:

Not as deep red as his, but what can you do?

Following his advice, I also saved the peels and candied them.  They taste like less bitter, more sweet orange peel.  Go figure.