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Blood Orange Sorbet Recipe

Blood Orange Sorbet Recipe

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11 ratings

February 25, 2011


Laurent Quenioux


Blood Orange Sorbet

This light yet refreshing dessert from Chef Laurent Quenioux of Vertical Wine Bar in Pasadena, Calif. Serve a couple of crisp chocolate chip cookies alongside, if you wish. — Allison Beck

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  • 6 blood oranges
  • ¾ cup sugar


Juice oranges.

In a stainless steel saucepan, combine juice and sugar. Cook slowly over low heat just until sugar has dissolved. Taste for sweetness and adjust if necessary. Chill and freeze in ice cream maker as instructed.


Easy Blood Orange Sorbet Recipe

Easy Blood Orange Sorbet Recipe – simple to make with bright concentrated flavor and sweet taste, this sorbet is just amazing!

I believe it is the perfect time to make a citrus flavored dessert, like the one in this Blood Orange Sorbet Recipe. Blood oranges are easy to find here in the US at this time of the year. The recipe is super simple and calls for just a few easy to find ingredients.

You do need an ice cream maker to churn this sorbet.

While I’ve seen a lot of “no ice cream maker required” recipes in the web, this does not apply to this one. To achieve the finest-textured ice crystals, you need to use an ice cream maker. What is important also is the amount of sugar used in the recipe. It is a crucial factor for a great texture and finest crystals. While I love my ice cream (and desserts) on the less sweet side I did use more sugar than usual in this recipe. Feel free to experiment.

This sorbet has a beautiful rich color and tartly sweet taste. It tastes great on its own, but can be served as an addition to any dessert. You can also make floats with it.

This recipe is inspired by my Homemade Strawberry Sorbet Recipe. Hope you enjoy it!

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Blood orange and cardamom sorbet recipe

This can vary a lot in colour depending on what the flesh of your blood oranges is like sometimes it's an orangey-red, others more pinky. If you don&rsquot like cardamom just leave it out. It does tie the pudding to the other two dishes in the menu, though.


  • 135 g granulated sugar
  • 8 cardamom pods, crushed
  • 1 blood orange or regular orange, finely grated zest
  • 250 ml blood orange juice
  • 0.5 lemon, juice only
  • 1 cup pistachios, to serve (optional)
  • 4.8 oz granulated sugar
  • 8 cardamom pods, crushed
  • 1 blood orange or regular orange, finely grated zest
  • 8.8 fl oz blood orange juice
  • 0.5 lemon, juice only
  • 1 cup pistachios, to serve (optional)
  • 4.8 oz granulated sugar
  • 8 cardamom pods, crushed
  • 1 blood orange or regular orange, finely grated zest
  • 1.1 cups blood orange juice
  • 0.5 lemon, juice only
  • 1 cup pistachios, to serve (optional)


  • Cuisine: Indian
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 4


  1. Put 150ml (5fl oz) of water and the sugar in a saucepan and heat, stirring to help the sugar dissolve. Add the cardamom, zest and juices and bring to the boil. Take off the heat and leave to cool.
  2. Strain and put the liquid into an ice-cream maker to churn, or pour into a broad, shallow, freezer-proof container and put in the freezer. If you choose the latter method, when the bits round the outside have become firm, mix everything up together again with a fork.
  3. Do this three or four times during the freezing process, to break up the crystals and ensure a smooth sorbet. If you don’t want to do it by hand you can put it in the food processor and whizz briefly, but I can never be bothered with the washing up.
  4. Serve the sorbet with some pistachios – crushed or chopped – on top of each portion (if using).

Recipe taken from A Change of Appetite by Diana Henry, published by Mitchell Beazley, £25 (

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Aperol and blood orange sorbet &ndash Aperol spritz in a sorbet

This Aperol and blood orange sorbet was so good, I was transported back to the canals in Venice with the first mouthful. And then as a sorbet cocktail, it just made me want to melt after a bad day.

I will have to make more soon &ndash there have been a few bad days recently.

This was sooo easy, it literally only took a few minutes of work and some waiting. Pour almost all the ingredients in a saucepan. Stir until the sugar dissolves (about 2 minutes). Allow to cool overnight or for a few hours at least. Add the Aperol and freeze.

Don&rsquot add too much Aperol

Although tempting, try not to pour too much Aperol into the mix. The alcohol in the Aperol will prevent the sorbet from freezing. While it will still taste good, the Aperol and blood orange sorbet will be very sloppy and difficult to scoop.

If you don&rsquot have or don&rsquot like Aperol, you can use another alcohol, like Campari or Lemoncello. As both have about double the amount of alcohol, only use 1/4 of a cup of each to ensure that your sorbet still freezes.

If you don&rsquot have blood orange juice, use regular orange juice.

To churn, or not to churn, that is the question

I prefer the consistency that you achieve with an ice cream maker for this recipe. I use my Kitchenaid stand mixer with the ice cream attachment. I like the fact that I don&rsquot have YET ANOTHER machine to find space for in the cupboard (which already has the hand mixer, blender, immersion blender, juicer, toaster, coffee machine, sandwich maker, coffee grinder and food processor). The bowl of the ice cream attachment lives in the freezer, ready for use, and the paddle fits in the bowl with the other attachments.

However, if even if you don&rsquot have an ice cream maker, you can still make this Aperol and blood orange sorbet (you do not want to miss out on this one just because you don&rsquot have an ice cream maker!). Follow these tips:

Blood Orange Sorbet

This is a splashy dessert that is ideal served after a fish meal. It is inspired from a BayWolf Restaurant recipe. The color is deep crimson and the flavor is refreshing. For a variation, you could use tangerine juice, instead.

Occasion Casual Dinner Party, Formal Dinner Party

Dietary Consideration egg-free, gluten-free, lactose-free, low calorie, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipment ice cream maker

Five Ingredients or Less Yes

Taste and Texture creamy, fruity, light, sweet



Mix the juice and sugar together in a bowl and pour into an ice-cream maker. Proceed according to manufacturer’s instructions.

Make the sorbet a few hours ahead of time. Transfer it to a bowl and place it in the freezer until about 10 minutes before serving. Remove from the freezer so the sorbet softens a bit before you scoop it into dessert dishes and serve.

Blood Orange Sorbet You may be surprised right now. Sorbet. When it’s still rather mmm…refreshing outside? And in some parts of the World is even snowing?! In our family there is always time and place for some ice cream (let’s be honest – ice cream goes before any kind of sorbet). We can eat it all year round. And believe me or not, we do that. We are good in that, in fact. Plus, this is absolutely seasonal stuff. Let’s be reasonably honest again – is it possible to buy some of these beautiful citruses in summer? So, this sorbet is a must try right now. Look at this gorgeous and deep color! Now imagine the way it tastes. Tart and sweet at the same time. It has got much more sophisticated flavor than any other orange sorbet. Do you need any other reasons to believe me? I’ve got even two. This dessert could be considered as a healthy option. Actually I used only fresh orange juice plus some powdered sugar, so it is quite healthy. Lastly, it’s easy to make. A piece of cake. And a scoop of ice cream. There is no a recipe indeed – just mix two ingredients and put them in an ice cream maker. I didn’t bother making any syrup since it was not necessary at all. Well If you haven’t got an ice cream maker, this process, I believe, should be slightly different. So, if you are interested in that, let me know and we figure it out. Before starting, chill both the sorbet mixture (and the pan if not using an ice cream maker) to speed freezing. Alcohol is optional, but it helps soften the texture and smooth any icy grains while the sorbet freezes. Keep in mind that the sorbet will melt faster when you serve it, though. Store sorbet in a covered plastic or metal container up to 3 days. FOLLOW ALONG! Sign up for my newsletter and get my Dinner Plan + Shopping List, and follow me on Facebook, Instagram and Pinterest for all the latest recipes and content. use real butter

Recipe: blood orange sorbet

Who is excited for spring? Normally I’d be giving you all the stink eye, but I think I know why I, too, look forward to the vernal equinox this year. It’s because we’ve had a really good and snowy winter. Some years we get shafted on a proper winter and the arrival of March sounds like parents telling kids they have to leave the amusement park after two hours of standing in line and not even getting on the ride. But this winter brought the goods!

The time change last weekend threw us for a little loop and now we are totally into it. The best part is the dogs don’t know about the time shift! They are sleeping later (not really, but yes) and not demanding dinner until much later. It’s fantastic. Also, we have rearranged our bedroom furniture so that Yuki sleeps in a (big) crate at night and Neva’s bed is next to the crate and gated off. Containing the dogs overnight makes ALL the difference between a good night’s sleep and walking around sleep-deprived with back aches and a crick in your neck the next day. Now they hop on the bed in the morning AFTER we have rested.

sometimes i find them napping together after a romp in the snow

yet another powder day

A storm is about to barrel down on Colorado, but I am feeling spring-ish. Blood oranges are in season winter and spring (depending on the variety), and I couldn’t help grabbing a bag at the store a few weeks ago. Maybe you only indulge in sorbet when the weather is hot, but I love it all year. Even if you think the cold weather negates making sorbet, I have good news: you can freeze the juice and zest (separately) until the weather grows hot enough to warrant, nay – DEMAND, a batch of refreshingly bright blood orange sorbet.

blood oranges, lemon, sugar, grand marnier, water

zest one of the oranges

Sorbet is so easy to make compared to its dairy-loaded favorite cousin, ice cream. Fruit, sugar, maybe some booze. Yes to the booze. A little booze actually helps to keep the sorbet scoopable and gives it that nice smooth texture. Start with a simple syrup flavored with the orange zest. If you like a super smooth sorbet, you will want to strain the finished syrup of zest and the blood orange juice of any pulp. Me? I keep it all in the sorbet. Call it rustic, if you must.

ready to make some sorbet

combine the zest, sugar, and water

combine the syrup, orange juice, lemon juice, and grand marnier

Once the sorbet base is mixed, I like to cool it completely in the refrigerator. I find my Cuisinart ice cream maker does a better job of churning ice creams and sorbets when the base mixture is completely chilled. If the liquid is warm or even room temperature, my sorbets don’t take on that soft-serve texture as easily or even maintain a puddle at the bottom of the churning bowl. Once the churning is done, you can eat the sorbet as a slushie or empty it into a freezer-proof vessel and enjoy proper frozen sorbet in a few hours.

pour the chilled liquid into the ice cream maker

churned to a slushy consistency

freeze thoroughly before serving

You can make orange sorbet if you can’t find blood oranges – both are lovely. I happen to really enjoy the more mellow, less acidic flavor of blood oranges. They almost have a hint of berry flavor, too. Or maybe that’s my vision influencing my taste buds? As good as it tastes, you have to admit the color is stunning. I also think a scoop of blood orange sorbet with a scoop of dark chocolate sorbet would be crazy good. Things to ponder as we bounce toward spring.

refreshing and fruity

so good, you’ll want to freeze some blood orange juice for summer

zest of 1 orange, preferably organic
1/4 cup water
1/2 cup granulated sugar
2 cups blood orange juice
1 tbsp lemon juice
1 tbsp Grand Marnier or orange liqueur

Combine the orange zest, water, and sugar in a small saucepan. Set over medium heat and stir to dissolve the sugar. Bring to a boil for 1 minute. Remove from heat and let cool. Stir the cooled sugar syrup, blood orange juice, lemon juice, and Grand Marnier together in a bowl or 1 quart measuring cup and chill completely. Churn the mixture in your ice cream machine according to the manufacturer’s instructions. Scoop the soft sorbet into a freezer-proof vessel, cover, and freeze. Makes a little more than a pint.

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7 nibbles at “eye on spring”

That’s gorgeous. I looked unsuccessfully for blood oranges a couple of weeks ago, but maybe I should try again. I loved the photo of Neva and Yuki cuddling on Instagram and I love seeing it again here!

OMG the color, the consistency…how fantastic this would feel on my scratchy throat. I’m done with winter too! Ready to open the windows, turn off the heat and let my spring allergies go wild. Darling pic of the pups sleeping! xo, jill

I’m heading right off to the store to pick up some blood oranges! And to make a great dessert just a little more incredible, try putting a small scoop into a fluted glass and add some champagne. Amazingly delicious!

Can’t wait to make this gorgeous sorbet! Am happy, too, that it appears to be delightfully easy to craft. Am hoping it would keep well in the freezer for some months? And oh yes, the sleeping pups…Adorable!

I make citrus juice by peeling the fruit than blending it. Strain through a sieve or food mill and press all the lovely juice out. Good for lemon curd–would work for sorbet as well. I’ll have to get cracking!

Kristin – So glad you finally found some! So good :)

Jill – Ha ha, well, my version of spring is just winter with more sunlight and a little warmer!

Jon – GREAT idea! I imagine that would be a super special mimosa of sorts :)

MK – Yes, so easy. And my experience with most sorbets is that they last quite well in the freezer as long as they are well-sealed.

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