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.
- Prep Time: 1 hour
- Cook Time: 5 mins
- Total Time: 1 hour 5 minutes
- Yield: 2 cups 1x
- Category: Desserts
- Cuisine: Italian
- 2 Cups-Blood orange juice ( about 8 oranges)
- ½ Cup sugar ( or use honey or agave – see notes )
- 1 tablespoon lemon juice
- 1 tablespoon champagne, white wine or orange liqueur ( all optional)
Zest one orange and place the zest aside, then juice all the blood oranges (or any other citrus), add lemon. Measure the amount of juice you end up with. For each cup of fresh juice, figure 1/4 cup of granulated sugar to be added.
Put the sugar in a small saucepan. Add the zest and just enough orange juice ( or water) to saturate it very well. Heat, stirring frequently, until the sugar has dissolved. Strain, and stir the syrup back into the reserved blood orange juice.
Sometimes I’ll add a scant splash of white wine, champagne or orange liqueur to improve the texture. This is optional. Chill thoroughly, then freeze in your icecream maker.
Best eaten immediately. If you don’t have an ice cream maker, just place it strait in the freezer covered in saran wrap. Once frozen through, about 6 hours, let it sit out 10-15 minutes before trying to scoop it. The texture will not be quite as good as using an ice-cream maker, but it will still taste amazing. So don’t let the lack of an ice cream maker stop you!
Thoroughly enjoy it! xo