Blood Orange Sorbet

The next time the weatherman predicts a blizzard, make sure you have blood oranges on hand to make this deeply citrusy, floral, downright delicious sorbet. You’ll thank me when you’re frozen in your house and you’re able to eat sunshine in a bowl. I got about 8 servings from my batch. That really means that I just got to eat 8 bowls by myself because I was too selfish to share. Inclement weather will do that to you.

Love this blood orange sorbet recipe! Couldn’t be simpler. Not too sweet, not too tart. I can see using this same method and ratio with other juices and fruit purees.

This blood orange sorbet is perfectly simple. The taste of fresh oranges shines through. The little touch of lemon isn’t detectable because it boosts the orange so well. Even the instructions are perfect and easy to follow, and the timing is spot-on for each step. This is for the sweet-toothed individual, as every bite is 1/3 sugar.

This blood orange sorbet recipe is a light, bright dish that feels like a healthy winter indulgence after the excess of the holidays. It couldn’t have been easier to make. Take care with the blood orange juice, though, since it can stain.

Here’s the only problem I encountered with this blood orange sorbet recipe—it was far from enough! Please double or triple the recipe as it’s so wonderfully good it will disappear in seconds! Literary. I made it for dessert and the five of us finished it all and were saddened there was no more. The color was beautifully vibrant, the taste refreshing and powerful. Cannot wait to buy more blood oranges and fill my freezer with this amazing sorbet.

Whether you’re eating this blood orange sorbet on its own as dessert or serving it between courses as a palate cleanser, this recipe delivers a wonderful sorbet. It wasn’t too sweet or too tangy but just right, and the texture after freezing was quite smooth. It’ll be good to have a stash of this in the freezer. I’m sure I can whip up some wonderful frozen cocktails with this as well.

This blood orange sorbet recipe makes a very nice sorbet, full of bright fresh orange flavor. And it’s easy to make. The hardest part was waiting for it to firm a few hours in the freezer. The amount of sugar used seems a bit much for a juice that tends to be as sweet as orange. The resulting sorbet, although refreshing, is very sweet—almost too sweet for some of my tasters. The end result is a sorbet that I’ll make again, as I love the taste of blood oranges, but perhaps I’ll reduce the amount of sugar I use to 3/4 cup so it’s a little more tart.

So refreshing and so easy—if you can find the blood oranges, which were right up front and beckoning to me at my favorite store. I froze the sorbet in two containers and it took less than 15 minutes to get to the right consistency. It did need two containers, though; I think if I’d used just one my ice cream maker would’ve been overloaded.

This blood orange sorbet is so delicious: it has the perfect balance of sweetness with the hint of lemon. This sorbet just fell into my lap, so to speak; it really was a fine time to try this, as finally my blood orange tree was pretty much ready to harvest. And even the lemons were from my uncle’s Meyer lemon tree. So this was inexpensive, super fresh, and, with the help of a juicer, a snap to make. I made it in a large pan in the freezer like an ice or granita instead of using an ice cream maker. I’ll make this as long as the blood oranges hold out. I served it as a finale after a dinner of duck breast, purée of celery root, and fresh green beans.