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Ingredients
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Fruits
Sweeteners
Extras
Method
Preparation of Ingredients
- 1
Juicing the Blood Oranges
Cut the blood oranges in half and juice them using a citrus juicer. Strain the juice to remove any seeds and pulp. Measure out 1 cup of blood orange juice.
- 2
Preparing the Raspberries
Wash the raspberries gently under cold running water. Set aside to drain.
- 3
Juicing the Lemons
Squeeze fresh lemons to obtain 1 cup of lemon juice, ensuring no seeds are included.
Making the Sorbet Base
- 4
Preparing the Sugar Syrup
In a saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.
- 5
Combining Ingredients
In a mixing bowl, combine the blood orange juice, lemon juice, and the cooled sugar syrup. Add a pinch of salt to enhance the flavors.
Blending and Freezing
- 6
Pureeing the Raspberries
In a blender, add the rinsed raspberries and blend until smooth. Strain the puree through a fine sieve to remove seeds, if desired.
- 7
Combining Raspberry Puree
Gently fold the raspberry puree into the blood orange and lemon mixture until well combined.
- 8
Freezing the Sorbet
Pour the mixture into a shallow dish or ice cream maker. If using a dish, place it in the freezer and stir every 30 minutes for about 2-3 hours until it reaches a sorbet consistency.
Serving
- 9
Scooping and Garnishing
Once the sorbet is fully frozen, scoop it into serving bowls. Garnish with fresh mint leaves and serve immediately.