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