Blood Orange Sorbet Recipe

Combine and dissolve

In a small saucepan combine 0.5 cups water and 1 cup granulated sugar. Warm over medium heat, stirring frequently until the sugar is completely dissolved and the mixture is clear and just begins to steam. Do not boil vigorously. Remove from heat.

Allow the syrup to cool to room temperature (about 15–20 minutes). Cooling prevents cooking the fresh juices when combined.

If you haven't already, juice enough blood oranges to yield 3 cups of juice. Strain the juice through a fine-mesh sieve into a pitcher to remove pulp and seeds for a smoother sorbet. Add 0.5 cups of fresh regular orange juice to round out flavor and increase volume.

Stir the cooled sugar syrup into the strained juices. Add 2 tablespoons lemon juice, 1 teaspoon finely grated orange zest, and 1/4 teaspoon salt. Taste the mixture: it should be bright and slightly sweeter than you want the finished sorbet (freezing dulls flavor). If it seems too tart, add up to 1 tablespoon additional simple syrup or sugar, stirring until dissolved. If you plan to store the sorbet long-term or want a slightly softer texture, stir in 1 tablespoon vodka or light liqueur now.

Chill the combined mixture in the refrigerator until thoroughly cold, at least 2 hours or preferably 4 hours or overnight. Cold base produces smoother sorbet.

If using an ice cream maker: Pour the chilled juice mixture into the prepared ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency (typically 20–30 minutes). Transfer to a shallow, freezer-safe container and smooth the top. Press a piece of plastic wrap directly onto the surface to minimize ice crystals and freeze at least 2 hours to firm up before serving.

If not using an ice cream maker (no-churn method): Pour the chilled mixture into a shallow metal or glass pan and place it in the freezer. After 30–45 minutes, when edges begin to freeze, remove and vigorously whisk or beat with a hand mixer to break up ice crystals. Return to freezer and repeat whisking every 30–45 minutes for 3–4 cycles until uniformly slushy then firm. When mostly set, transfer to a covered container, press plastic directly onto surface, and freeze at least 2 hours before serving.

When ready to serve, remove sorbet from the freezer about 5–10 minutes to soften slightly for easier scooping. If very hard, let sit a few more minutes or briefly beat in a stand mixer to loosen texture.

Scoop into chilled bowls or glasses and garnish with mint leaves or thin orange slices. Serve immediately.