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.
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.
Sorbet
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.
Notes
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 135Calories 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 •