Blood Orange Sorbet

A bowl with a scoop of blood orange sorbet and a spoon in it, surrounded by several blood oranges.

The first batch of blood orange sorbet I ever made was based on a recipe posted on Shauna Ahern’s blog, 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

  • Quick Glance
  • Quick Glance
  • 10 M
  • 1 H
  • Makes 6 to 8 servings
Print RecipeBuy the Molly Moon’s Homemade Ice Cream cookbook

Want it? Click it.

Special Equipment: Ice cream maker



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.

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.

Print RecipeBuy the Molly Moon’s Homemade Ice Cream cookbook

Want it? Click it.

Recipe Testers' Reviews

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.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. This will be made. I’m over wishing I had blood oranges all the time; I’m buying out Whole Foods and hoarding them all year. I so want this now!

  2. Since I don’t have an ice cream maker, can I use a food processor or a heavy duty blender (I have a Breville)?

  3. Hmm, I may have to try this next year when the blood oranges are ripe again. I’ve made a Meyer lemon ice cream (with and without dewberry sauce) that is sunshine in a bowl that will put you over the moon. Would be nice to have a choice between it and the blood orange sorbet waiting for me in the freezer! Thanks for this new idea.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish