Blood Orange Sorbet

How to make Blood Orange Sorbet! A simple, easy recipe for one of Italy’s most loved desserts! Light and delicious, a refreshing dessert to delight the palate.  Vegan & gluten-free.

I once asked my friend, Teresa, about her favorite food memory. I will never forget how she described eating a bowl of blood orange sorbet, vividly remembering every detail like she was still there.  Somehow, the simple joy of the moment sank so deeply into her it made a lasting impression.

Every time I see a blood orange, I think of Teresa, and I feel a little bit of her joy. And I am reminded to let myself soak up the happiness in the moment, even if it’s just a little thing, even if it’s fleeting, or even if the rest of my life is chaotic or in disorder.

Sometimes, we deny ourselves this luxury, telling ourselves, I will only be happy when… things settle down or certain conditions are met. And, of course, the conditions will never be met because we are constantly coming up with new ones, aren’t we? We are so clever. 😉

Why You’ll Love Blood Orange Sorbet

February and March can get a little depressing in the Northwest. We can go weeks without seeing a lick of sun, but when it does make its brief appearance, suddenly all feels right in the world.

To me, citrus has this very same effect. Its bright flavor and aroma perk me up on dismal days. Citrus fruits are in peak season during the winter months, and I believe this is for a reason. We need them like we need the sun.

In winter, I like to keep a large bowl of citrus on the counter. I like to let them ripen until softened, and it reminds me to partake often, using them for fresh juices, snacks, cooking, delicious cocktails and my favorite… fresh blood orange sorbet.

This recipe is packed with vitamin C, contains half the sugar, is vegan (dairy-free), and doesn’t require an ice cream maker.

Ingredients in Blood Orange Sorbet

• Blood oranges- the star ingredient! Zest and enough to make 2 cups of blood orange juice. Feel free to sub other citrus.
• Sugar– or use honey or agave.
• Optional– champagne or orange liqueur like Grand Marnier.

How to make Blood Orange Sorbet

Step 1. Zest one orange and place the zest aside. Juice the blood oranges (or any other citrus), enough to make 2 cups.

Step 2. Place 1 cup 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.

Step 3. Add this to the blood orange juice with a scant splash of champagne, or orange liqueur ( which will improve the texture.) This is optional.

Step 4. Chill thoroughly in the fridge, then place the mixture in your ice cream maker or sorbet maker, churning until smooth, airy and light. Using an ice cream maker creates a really smooth sorbet.

Expert Tips

Keep in mind blood oranges are slightly more acidic (less sweet) that regular oranges; give them time to ripen if possible.

Think of the sugar not only as the sweetener but as what gives the sorbet a creamier texture. It keeps the sorbet from freezing too hard. Without it, sorbet would be rock hard, like an ice block, virtually un-scoopable.

We’ve halved the sugar in the recipe to keep it a little less sweet while maintaining the creamy texture.

If you really want to do a sugar-free version, plan on eating it immediately out of the ice cream maker. This will work fine, but if you store it in the freezer, you’ll end up with a giant ice cube.

Adding a splash of alcohol, like champagne or orange liqueur, also improves consistency because alcohol does not freeze.

Adding ¼ teaspoon of xanthan gum can also improve the texture and extend the freezer shelf life. Make a slurry and whisk it into the hot water.

Variations

Using this basic recipe, you can make your own variations- Meyer lemon, grapefruit sorbet, lime coconut, manderin, tangerine….. or whatever sounds good to you, adjusting the sweetness to taste.

Serving Suggestions

Sorbet is best consumed a few hours after it is made, but if you do freeze it, make sure to let it sit outside the freezer for 10 minutes before using an ice cream scoop on it.

Storing Blood Orange Sorbet

Scoop it into a Pyrex or glass container, top it with parchment (to prevent ice crystals), and seal tightly for up to 2 weeks. Xanthum gum will extend freezer shelf life to up to 2 months in an airtight container.

Can you make Sorbet without an ice cream maker?

Yes, you can absolutely make sorbet without using an ice cream maker, but it’s less “creamy” in texture. Just place it straight in the freezer in a shallow pan (like a loaf pan) and stir every few hours, until frozen.

Once frozen through, about 8 hours, let it sit out 10 minutes before trying to scoop it. The consistency will not be quite as good as when it is whipped or churrned, but it will still taste amazing. So don’t let the lack of an ice cream maker stop you!

Hope this brings you a little bit of sunshine today!

xoxo

Sylvia

More Blood Orange Recipes!

Fennel Orange Salad

Moroccan Salad

Dark Chocolate Bundt Cake

Negroni Cocktail

Chocolate Panna Cotta

Avocado Salad with Oranges, Cilantro and Lime

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