Blood Orange Sorbet Recipe

Make simple syrup

Combine the granulated sugar and water in a small saucepan. Warm over medium heat, stirring frequently, until the sugar is completely dissolved and the mixture is clear (about 3–5 minutes). Do not boil. Remove from heat and let cool to warm (about 10 minutes). If using corn syrup/glucose, stir it into the syrup now until integrated.

Juice and strain oranges

While the syrup cools, juice enough blood oranges to yield about 2.5 cups (6–8 medium blood oranges, depending on size). Strain the juice through a fine-mesh sieve into a bowl to remove pulp and seeds for a smoother sorbet. Press on solids with the back of a spoon to extract as much juice as possible.

Combine and season

In a mixing bowl, combine the strained blood orange juice, cooled simple syrup, fresh lemon juice, and fine sea salt. Whisk to combine. Taste and adjust: it should be bright and slightly sweeter than the finished sorbet will be (the cold dulls sweetness). If you want more body/less iciness, add an additional 1 tablespoon corn syrup and mix.

Chill the mixture

Cover the bowl and chill the sorbet mixture thoroughly in the refrigerator until very cold, at least 2 hours (or up to overnight). Chilling improves texture and reduces churn time.

Churn the sorbet

Pour the well-chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). The sorbet should increase in volume slightly and look smooth and scoopable.

Firm and set

Transfer the churned sorbet into a shallow airtight container. Smooth the top with a spatula, press a piece of parchment directly on the surface to prevent ice crystals, and freeze until firm, about 3–4 hours (longer for very firm scoops).

If using zest, fold the reserved 1 tsp of blood orange zest gently into the sorbet before the final freeze or sprinkle on top just before serving for aroma.

To serve, remove the sorbet from the freezer 5–10 minutes before scooping to soften slightly. Use a warm ice cream scoop (dip in hot water and dry) to make clean scoops. Garnish with mint leaves if desired.

Storage: keep in an airtight container in the coldest part of the freezer for up to 2 weeks. If ice crystals form on the surface, let sit at room temperature for 5–10 minutes before scooping, or stir briefly to reincorporate.