Go Back

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


  1. 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.
  2. When totally cold, pour into the ice cream maker and churn according to the instructions.

Recipe Notes

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.