Blood Orange Sorbet
Blood orange sorbet is a dairy-free frozen dessert with a sweet-tart flavor and a deep ruby-red color that comes naturally from the fruit. The base is simple — blood orange juice, sugar, and a little water — churned until smooth and scoopable. It works equally well as a palate cleanser or a standalone summer dessert.
Equipment
- 1 Citrus juicer
- 1 Medium saucepan
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
Ingredients
- 1 cup freshly squeezed blood orange juice approximately 4-5 blood oranges, depending on size
- ½ cup granulated sugar
- ¼ cup water
- 1 tbsp lemon juice freshly squeezed
Instructions
- Begin by juicing the blood oranges to extract 1 cup (240 ml) of juice. Strain the juice through a fine mesh sieve to remove any pulp and seeds.
- In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar completely dissolves, creating a simple syrup.
- Remove the saucepan from the heat and stir the blood orange juice and lemon juice into the syrup.
- Transfer the mixture to the refrigerator and chill thoroughly, until the mixture is cold, about 1 hour.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This typically takes 20–25 minutes.
- Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.
Notes
For an extra zing, add a teaspoon of finely grated orange zest to the mixture before freezing.
Nutrition
Calories: 125kcalCarbohydrates: 32gProtein: 0.4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 128mgFiber: 0.1gSugar: 30gVitamin A: 124IUVitamin C: 32mgCalcium: 8mgIron: 0.1mg
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