Quick & Easy Blood Orange Sorbet

This vibrant Blood Orange Sorbet is a refreshing, naturally sweet treat perfect for warm days or a light dessert.

Packed with vitamin C from fresh blood oranges and naturally low in fat, it’s a guilt-free indulgence.

Easy to prepare with or without an ice cream maker, it’s a quick, satisfying option for everyday cooking, ideal for healthy dessert cravings or entertaining guests.

Quick & Easy Blood Orange Sorbet

Ruth M. Moran

A refreshing, naturally sweet Blood Orange Sorbet that’s quick, easy, and perfect for summer.

Made with fresh juice and a touch of natural sweetener, this sorbet is low in fat, rich in vitamin C, and can be prepared with or without an ice cream maker.

Ideal for a light, healthy dessert or entertaining.

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Prep Time 1 hour hr

Cook Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American, Vegetarian

Servings 3 cups

Equipment

• 1 Small saucepan
• 1 ice cream maker or shallow freezer-safe pan
• Measuring cups and spoons
• Citrus Juicer
• Zester

Ingredients

  

• 1 blood orange zest only
• 2 cups fresh blood orange juice approx. 6–8 oranges
• 1 cup water
• ½ cup sugar or ⅓ cup honey or agave syrup
• 1 –2 tablespoons champagne white wine, or orange liqueur (optional)

Instructions

 

• Zest and Juice the Blood Oranges: Begin by washing your blood oranges thoroughly under cool running water.

  Using a fine grater or microplane, carefully zest one orange, making sure to avoid the bitter white pith underneath.

  Set the zest aside; it will infuse your sorbet with a bright, aromatic flavor.

  Next, juice the oranges until you have approximately 2 cups of fresh blood orange juice.

  Strain the juice through a fine-mesh sieve to remove seeds and pulp, ensuring a smooth sorbet base.
• Make the Simple Syrup: In a small saucepan, combine 1 cup of water, the reserved orange zest, and ½ cup of sugar (or ⅓ cup honey/agave for a natural alternative).

  Warm the mixture over medium heat, stirring frequently until the sugar fully dissolves.

  The liquid should be just warm enough to dissolve the sugar—avoid boiling, as high heat can alter the delicate citrus flavors.

  This simple syrup will add smooth sweetness to your sorbet while carrying the fragrant zest.
• Combine Juice and Syrup: Once the syrup has cooled slightly, pour it into the fresh blood orange juice. If desired, add 1–2 tablespoons of champagne, white wine, or orange liqueur.

  This optional step enhances texture and adds a subtle depth of flavor without overpowering the citrus.

  Stir gently until the mixture is fully combined, ensuring that the sweet syrup is evenly distributed throughout the juice.
• Chill the Mixture: Transfer the juice and syrup mixture into a container and refrigerate for at least 30 minutes, or until thoroughly chilled.

  Chilling the base before churning ensures a smoother texture and faster freezing in the next steps.

  This step also helps the flavors meld together beautifully, giving your sorbet a more vibrant and cohesive taste.
• Churn in Ice Cream Maker: Pour the chilled mixture into your ice cream or sorbet maker.

  Follow the manufacturer’s instructions for churning, usually for 20–25 minutes, until the sorbet reaches a smooth, creamy consistency.

  The mixture should be firm enough to scoop but still soft enough to have a melt-in-your-mouth texture.

  This step is where your sorbet transforms from liquid to a delightful frozen dessert.
• Freeze Without Ice Cream Maker: If you don’t have an ice cream maker, pour the chilled mixture into a shallow, freezer-safe pan.

  Place it in the freezer and stir vigorously every 30–60 minutes to break up ice crystals and create a smoother texture.

  After about 6–8 hours, the sorbet should be fully frozen.

  Let it sit at room temperature for 10–15 minutes before scooping for easier serving.
• Serve and Garnish: Scoop the sorbet into chilled bowls or glasses.

  Optionally, garnish with a few extra strips of blood orange zest or a small mint leaf for an elegant presentation.

  Serve immediately for the best flavor and texture, and enjoy a refreshing, vibrant dessert that’s naturally sweet, fruity, and low in fat.

Notes

• Using less sugar may cause the sorbet to freeze too hard. Stick to the suggested amount for optimal texture.
• The optional alcohol (champagne, liqueur, or white wine) helps keep the sorbet softer and smoother, but it can be skipped.
• Blood orange zest intensifies flavor—don’t skip it.
• If using honey or agave, slightly reduce the water to maintain the right consistency.
• For a smoother texture without an ice cream maker, stir the mixture every 30–60 minutes during freezing.