The first batch of blood orange sorbet I ever made was based on a recipe posted on Shauna Ahern’s blog, www.glutenfreegirl.com. It was an amazing, bright flavor to have kicking around my mouth in cold, wet January. This blood orange sorbet recipe is a bit simpler, but will still be the surprise you’re looking for in that mid-winter slump.–Molly Moon Neitzel
LC Wowsa! Note
Tartly sweet or sweetly tart? We can’t quite discern which best describes this stunning and simple blood orange sorbet. Not that it matters. What does matter, at least to us, is not just the perfectly balanced taste and the vibrant hue, but the utter versatility of this sorbet. Yes, you can simply scoop it into dishes as dessert or spoon it straight from the freezer container as a midnight nosh. But you can also blitz it with vodka in a blender as a naughty way to get your dose of Vitamin C. And you can divvy it among flutes and top it off with Prosecco as an inspired accompaniment to your morning paper and eggs. Now if you’ll excuse us, we’ve some sorbet to tend to….
Blood Orange Sorbet Recipe
- Quick Glance
- 10 M
- 1 H
- Makes 6 to 8 servings
- 1/4 cup cold water
- 1 cup granulated sugar, or less to taste
- 2 cups blood orange juice, preferably freshly squeezed (from about 10 blood oranges)
- 1 tablespoon lemon juice
- 1. To make the blood orange sorbet, combine the water and sugar in a small heavy-bottomed saucepan over medium heat. Bring just to a boil, whisking to dissolve the sugar. (If you prefer a not-so-sweet sorbet, you may wish to add just 3/4 cup sugar for starters, then taste and go from there.) Remove the pan from the heat and whisk in the blood orange juice and lemon juice. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.
- 2. When the mixture is cold, pour it into an ice-cream maker and process according to the manufacturer’s instructions. If a soft sorbet is desired, serve immediately. If a firmer sorbet is desired, transfer the sorbet to an airtight glass or plastic freezer container, cover tightly, and freeze until firm, at least 4 hours.
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Blood Orange Sorbet Recipe © 2012 Molly Moon Neitzel. Photo © 2012 Kathryn Barnard. All rights reserved.
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