Blood Orange Sorbet Recipe
A simple delicious recipe for blood orange sorbet that can be made with sugar or honey, either using an ice cream maker or not.
How to Make the Best Blood Orange Sorbet
This blood orange sorbet is a refreshing and elegant frozen treat that showcases the stunning ruby-red color and unique sweet-tart flavor of blood oranges. With just a handful of simple ingredients, you can create a restaurant-quality dessert that’s both impressive and surprisingly easy to make.
Blood oranges are in season during the winter months, making this sorbet a perfect way to enjoy their distinctive taste. The natural deep crimson color of the juice creates a beautiful finished product without any artificial coloring. A touch of champagne or orange liqueur is optional but helps prevent the sorbet from freezing too hard, resulting in a smoother, more scoopable texture.
Whether you use an ice cream maker or the no-churn method, this Italian-inspired sorbet comes together quickly and makes a light, palate-cleansing dessert after a rich meal. It’s also dairy-free and can easily be made vegan by using agave instead of honey, making it a wonderful option for guests with dietary restrictions.
Blood Orange Sorbet
A simple delicious recipe for blood orange sorbet that can be made with sugar or honey, either using an ice cream maker or not.
Ingredients
Blood Orange Sorbet
Instructions
Blood Orange Sorbet
- Zest one orange and place the zest aside. Juice the blood oranges (or any other citrus), enough to make 2 cups.
- Place the water, orange zest, and sugar in a small saucepan, warming over medium heat, stirring frequently, until the sugar has dissolved. You don't want this hot, just warm enough to dissolve sugar.
- Add this to the blood orange juice with a scant splash of champagne, or orange liqueur (which will improve the texture). This is optional.
- Chill thoroughly, then place in your ice cream maker or sorbet maker, churning until desired consistency. Best eaten immediately!
Notes
- You can substitute honey or agave for the sugar if preferred—use about 1/3 cup.
- A splash of champagne, white wine, or orange liqueur helps improve the texture of the sorbet.
- For best results, serve immediately after churning for a soft-serve consistency.
