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orange sorbet

Orange sorbet, made here with blood oranges, is a great way to make the best of the beautiful, ruby red oranges when they’re in Season. A beautifully pink dessert and a lot easier to make than you might think.

Orange sorbet is a great way to make use of blood oranges when they are in season during the early part of the year. These beautiful oranges, with their blood red flesh make a delicious sorbet with a subtle pink hue.

Blood orange sorbet melting on a white marble surface

However, don’t worry if you don’t have blood oranges, other oranges like Jaffa or navel oranges work just as well and results in just as tasty a sorbet. Furthermore, our orange sorbet recipe is a lot easier to make than you might think.

Orange sorbet is packed full of citrus flavour and makes a fruity, refreshing dessert on its own. I happily serve it either in cones for a summer sweet treat, or a couple of scoops piled into a bowl.

As it is frozen, orange sorbet is a great make ahead dessert dish for any dinner party. We often include sorbet as an element on our Supperclub dessert plate. As it is prepared ahead of time it allows us to get organised and focus on the other elements that often need to be prepared on the day.

Blood orange sorbet in waffle cones from above with melting sorbet on a white marble surface.

What’s the difference between a sorbet and a sherbet?

Sorbets and sherbets are very similar and often mixed up. However, its really very simple to separate these two ices. A sorbet contains no dairy whatsoever. Whereas a sherbet contains a little dairy, usually milk or cream, to give it a richer, creamier texture.

Recipe steps:

Firstly, you want to make up a sugar syrup following the quantities below in the recipe card. Start by adding boiling water to sugar and ensuring all crystals dissolved completely and allow to cool before using. This can be done up to 2 days in advance of you making the sorbet.

Sugar syrup in a glass bowl sitting on a white marble surface
Make the sugar syrup as directed above
A hand juicing blood oranges.
Cut the oranges and juice to obtain the right quantity of orange juice
Pouring fresh blood orange juice from a measuring jug into another jog fitted with a small fine sieve.
Strain the juice through a fine sieve to remove any pulp, repeat this process to ensure a smooth sorbet
A spoon of golden syrup being added to a jug of fresh blood orange juice and a measuring cup of sugar syrup.
Add sugar syrup and golden syrup to the strained juice – see instructions in recipe card
Fresh blood orange juice with a small whisk in a plastic measuring jug.
Mix well to combine
Blood orange sorbet finished churning in an ice cream machine and ready for the freezer.
Chill the juice thoroughly, before adding to your ice cream machine
Frozen blood orange sorbet in a plastic tub.
Once churned, decant into a lidded container and place in the freezer

How to make sorbet if you don’t have an ice cream machine?

If not using an ice cream machine then add the sweetened juice to a lidded container and freeze, making sure to mix every hour to stop ice crystals forming. Repeat this for about 3-4 times and then you can leave till ready to use.

Juicing the oranges:

It is worth mentioning that you will need to juice a lot of oranges to get the right amount of juice. We have used a hand juicer and it work’s just fine, however it is time consuming.

If you have an electronic juicer then we recommend you use it as this will make lighter work of all the oranges. We both have juicer attachments that fit onto our mixers.

Blood oranges cut in half on a white chopping board showing the beautiful bright colours inside

What can I serve with sorbet?

Sorbet can be served in place of other frozen desserts like ice cream. You can also serve a biscuit or water alongside a sorbet. For example our blood orange sorbet would be delicious with our Orange Cookies, a bit of sweet crunch to balance out the zesty sorbet.

Likewise, a lemon based sorbet would be delicious served alongside our Lemon Butter Biscuits.

Do I have to use blood oranges?

If you want to make this sorbet at other times of the year, or can’t get your hands on blood oranges, then replace with either Jaffa or navel oranges instead. However, don’t be limited to oranges as this recipe is really versatile and other fruits can be added.

Can I use this recipe to make different flavoured fruit sorbet?

Sorbet is a great dessert that can be easily adapted to incorporate other fruity flavours. After all the base of a sorbet is a basic fruit puree or juice.

Bear in mind that freezing mutes both flavour and sweetness so lighter fruits will have a much more subtle flavour than that of citrus fruits.


You can use other citrus fruits: lemon; lime; and grapefruit all make delicious sorbets. Or how about a blend of more than one citrus fruit, lemon and lime is a great tasting pairing.

Summer soft fruits:

Soft Summer berries work perfectly in a sorbet. Strawberries; raspberries; blackberries; blackcurrants; blueberries all taste great. Or how about a mixed berry sorbet using a blend of various berries.

All you would do when using soft berries is to ensure that you sieve the fruit puree to remove any unwanted seeds before you add in the other ingredients. Nobody will thank you for seeds running through what should be a lovely smooth sorbet mix.

Stone fruits:

Stone fruits work a treat in any sorbet as they are so easy to puree. Think of mango; peaches; and nectarines deliciously sweet and full of fruit flavour. Perfect for making a fruit sorbet.

Blood orange sorbet on waffle cones on a white marble surface

Can I adjust the sugar in a sorbet?

The simple sugar syrup used is a ratio of 2 parts sugar to 1 part water. Depending on the fruit you choose you can reduce the sugar. Bear in mind that once frozen the sweetness decreases slightly. Our tastebuds respond differently at colder temperatures.

How long can you store orange sorbet?

If placed in a suitable container with a tight-fitting lid, this sorbet will keep in the freezer for 4 weeks.

Dietary information

Our blood orange sorbet is a simple frozen dessert, made using water and a fruit juice or fruit puree. As sorbet contains neither eggs or dairy, it is entirely suitable for anyone following a vegan, egg or dairy free diet.

Likewise, as it contains no gluten or milk powders, it is suitable to serve as a dessert for Coeliacs or anyone following a gluten free diet.

Pin the recipe for later:

Blood orange sorbet

Additional recipe suggestions:

If you like this sorbet then try our:

For more inspiration have a read of our No Bake Desserts post which contains helpful hints and tips as well as a great selection of our favourite no bake dessert recipe.

Blood orange sorbet in waffle cones from above with melting sorbet on a white marble surface.

Blood Orange Sorbet

Blood orange sorbet is a great way to make the best of the beautiful, ruby red oranges when they're in Season. A lot easier to make than you might think.
5 from 6 votes
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Prep Time: 30 minutes
Freezing Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6 servings
Calories: 135kcal


Simple sugar syrup

  • 150 g sugar
  • 150 ml water


  • 500 ml fresh squeezed orange juice
  • 1 golden syrup (optional)


Simple Sugar Syrup

  • Place the sugar in a heatproof bowl.
  • Add boiling water over the sugar and stir. Allow to sit until all the sugar crystals have dissolved and the syrup is clear.
  • Let syrup cool completely then cover until ready to use.


  • Juice the blood orange or oranges if using.
  • Pass the fresh squeezed juice through a find sieve to remove any excess pulp, pith or seeds.
  • Add the golden syrup to the fresh squeezed juice and stir in the sugar syrup. Mix till combined.
  • Chill the sweetened juice thoroughly before placing in the ice cream machine or freezer. This ensures the smallest amount of ice crystals.
  • Add mixture to your ice cream machine and churn following your machines directions.
  • Once churned, decant to a lidded container and store in the freezer.
  • IF NOT USING AN ICE CREAM MACHINE: add the juice to a lidded container and place in freezer. Every 30-45 minutes stir the mixture to stop ice crystals forming. Do this 3-4 times then leave to freeze.
  • When ready to serve, remove from freezer and place in refrigerator 15 minutes to make scooping easier.


The golden syrup is optional in this recipe. Replacing 1 tablespoon of the simple syrup with 1 tablespoon of golden syrup makes the sorbet softer and more scoop able. However, it doesn’t alter the taste so can be easily left out.
Nutrition Facts
Blood Orange Sorbet
Amount Per Serving
Calories 135 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 167mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 32g36%
Protein 1g2%
Vitamin A 167IU3%
Vitamin C 42mg51%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert
Cuisine : British
Keyword : dairy free, fruit, gluten free, sorbet
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Recipe Rating


Monday 24th of August 2020

These look amazing! I often prefer a sorbet to ice cream.


Tuesday 25th of August 2020

Thank you Louise, I love both sorbet and ice cream but often think sorbet is overlooked a bit. This one tastes as delicious as it looks. Lesley x

Jacqui – Only Crumbs Remain:Recipes Made Easy

Monday 24th of August 2020

Oh My this looks so delicious Im definitely going to be making this when I can get blood oranges just not least because the colour is so fabulous. helped of course by your gorgeous photography


Tuesday 25th of August 2020

Thank you Jacqui, this sorbet tastes delicious with either oranges or blood oranges, but the colour definitely pops when you use blood oranges. Lesley x

Chloe Edges

Sunday 23rd of August 2020

This is just stunning! The recipe, the photography...everything, I love it :)


Monday 24th of August 2020

Thank you Chloe. Lesley

Beth Sachs

Sunday 23rd of August 2020

What an amazing colour and so refreshing too #cookblogshare


Monday 24th of August 2020

Thank you Beth, the colour really is great, the blood oranges give it a glorious colour. Lesley x


Friday 21st of August 2020

What an amazing colour! I love orange sorbet but have never made it with blood oranges. Definitely feeling inspired by this recipe.


Friday 21st of August 2020

Thank you Joanna, like you I love an orange sorbet. You can make it with any type of orange, but the blood orange sorbet did taste delicious and looks really pretty. Lesley x