Blood Orange Sorbet is as refreshing, light and delicious as it sounds. And it definitely a welcome treat this time of year…cause I just can’t with the rich and decadent desserts in January.
Sorbet hits the sweet spot, without being crazy heavy. Since blood oranges are in full season, why the hell not? They have kind of a florally citrus flavor and a deep ruby red color. I just love them…so much apparently that I am just realizing I posted a blood orange recipe last year.
What is sorbet?
Sorbet is made with only fruit and sugar. It doesn’t have any milk, cream or eggs, like an ice cream (though if you’d like an ice cream check out this one). It is churned in an ice cream maker for a nice smooth texture.
What is the difference between sorbet and sherbet?
Sherbet is also made with fruit and sugar like sorbet. But it has milk in it making it kind of a hybrid between sorbet and ice cream.
I probably would have made this as a sherbet instead of a blood orange sorbet if I had been thinking about it, because I enjoy the creaminess (here is a recipe for one). But I didn’t and it was still outstanding.
Blood Orange Sorbet
- 3 tablespoons of water
- 3/4 cup of sugar
- one tablespoon of blood orange zest
- 2 cups of squeezed blood orange juice this will take about 12 oranges
- 1/2 tablespoon of lemon juice
In a saucepan, combine the water, sugar and zest. Bring to a boil and whisk until all the sugar is dissolved. Remove from the heat and add both the orange juice and the lemon juice. Chill completely in the fridge at least two hours.
When totally cold, pour into the ice cream maker and churn according to the instructions.
This sorbet will get hard AF in the freezer, it doesn't have any stabilizers or corn syrups in it which would help to keep it a little softer in texture. So keep that in mind when you want to eat it. I ate some right out of the ice cream maker and it was perfection. When eating straight out of the freezer, make sure to take it out for about 10 minutes or so before scooping.