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How to make Blood Orange Sorbet
- To make blood sorbet, you pretty much only need two ingredients: Fresh blood orange juice and sugar (or honey, agave or brown rice syrup).
- Think of the sugar, not only as the sweetener but as what gives the sorbet a better texture. It keeps the sorbet from freezing too hard. Without it, sorbet would be rock hard, like an ice block, virtually un-scoop-able.
We’ve halved the sugar in the recipe to keep it a little less sweet, while maintaining the creamy texture.
Heat water, blood orange zest and sugar on the stove just until the sugar dissolves. Combine this with fresh blood orange juice and add a splash of wine, champagne, or orange liqueur.
Chill, then place in an ice cream maker and churn until frozen and creamy. It is best eaten right away.
Can you make Sorbet without an ice cream maker?
- Hope this brings you a little bit of sunshine today!
- More recipes you may like
- Dark Chocolate Panna Cotta with Blood Oranges
- Moroccan Salad with Blood Oranges, Quinoa, Olives, Almonds and Mint
- Winter Cheese Board with Blood Orange Marmalade
- Dark Chocolate Bundt Cake with Blood Oranges
Blood Orange Sorbet
- Prep Time: 1 hour
- Cook Time: 5 mins
- Total Time: 1 hour 5 minutes
- Yield: 3 cups 1x
- Category: Dessert
- Method: churned
- Cuisine: Italian
- Diet: Vegan
A simple delicious recipe for blood orange sorbet that can be made with sugar or honey, either using an ice cream maker or not.
Zest one orange and place the zest aside. Juice all the blood oranges (or any other citrus), enough to make 2 cups.
Place the water, zest, lemon juice, and 1/2 cup 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 scant splash of white wine, 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!
Sugar: I’ve already cut back the sugar by more than half, any less will result in overly hard sorbet.
No ice cream maker? If you don’t have an ice cream maker, just place it straight in the freezer in a shallow pan, stirring every few hours. Once frozen through, about 8 hours, let it sit out 10-15 minutes before trying to scoop it. The texture will not as creamy as using an ice cream maker, but it will still taste amazing.
- Serving Size: ½ cup
- Calories: 121
- Sugar: 25.7 g
- Sodium: 1.3 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 27.5 g
- Fiber: 0.2 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Keywords: blood orange sorbet, blood orange sorbet recipe, Italian blood orange sorbet
I haven’t rven made it yet and i KNOW it will be amazing. My girfriend has trees loaded with blood oranges, oranges, lemons, and tangerines. I’m goine to make two, freeze them a little and then swirl them and continue to freeze them together. I can’t wait!!!
Oh how fun!
If you make a lime coconut basil version, how do you adjust measurements? It sounds so refreshing!
I love this idea- but it would take some experimenting -so not exactly sure here. Give it a go!
Delicious and easy!
I love how you used a French onion soup bowl for the sorbet! Blood oranges are my favorite…so good to have them ice cold!
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
I love the color of that sorbet! I’m in Mississippi and you can just start to feel spring creeping in the air. Then a cold spell comes in and drop the temp to freezing! I am so ready for warmer weather!
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The colors! Amazing photos.. and looks absolutely yummy and refreshing! I am longing for summer so badly, I feel like making this, putting on a romper and turning the heat up in my condo! Awesome post (as usual). 🙂
The oranges in Florida are So good right now. I will definitely try this. Thanks!