Learn How To Make The Perfect Blood Orange Sorbet

Discover the secret to silky smooth Blood Orange Sorbet! A simple 3-ingredient recipe that’s vibrant, refreshing, and perfect for a light winter dessert.

When winter arrives, so does one of nature’s most vibrant gifts – blood oranges. Their sweet-tart flavour, and subtle hints of raspberry make them an irresistible addition to desserts.

If you’re looking for a light, refreshing, and visually stunning treat, this blood orange sorbet is the answer. With just three simple ingredients, you can transform these seasonal citrus gems into a frozen dessert that’s as easy to make as it is delicious.

Whether you’re a sorbet novice or a dessert pro, this recipe will guide you step-by-step to sorbet success—no fancy equipment required!

If you’d like to go straight to our recipe and method, please use the following link, or read along to find out more.

Why Blood Oranges?

Blood oranges aren’t just beautiful, they’re packed with flavour and nutrients. Rich in vitamin C, antioxidants, and a naturally sweet-tangy balance, they shine in desserts.

January is peak season for blood oranges, making this the perfect time to enjoy and indulge in their vibrant flavour. Plus, their deep crimson colour will make this sorbet the showstopper for any dessert table.

👉🏽 Click here to find out the health benefits of Blood Oranges.

Why You’ll Love This Sorbet

• • Healthy and Dairy-Free: A guilt-free dessert option perfect for vegans and those avoiding dairy.
  • Seasonal Magic: Takes full advantage of winter’s best citrus fruits.
  • Show-Stopping Presentation: That deep crimson hue is sure to wow your family and friends.

Homemade Blood Orange Sorbet Recipe

Here’s our recipe for a refreshing, vibrant dessert that highlights the natural beauty and flavour of blood oranges. Perfect for a light treat or to impress dinner guests!

Ingredients

• • • 5–6 blood oranges (to produce around 475ml juice)
    • 100g caster sugar (adjust to taste)
    • 120ml water
    • Optional: A splash of lemon juice (to brighten the flavours)
    • Optional: 1 tablespoon of corn syrup or a splash of vodka (for a creamier texture)

Equipment Needed

• • • A small saucepan
    • Juicer (manual or electric)
    • Fine-mesh sieve
    • Ice cream maker (optional)
    • Freezer-safe container
    • Fork (for no-churn method)

Instructions

1. Juice the Blood Oranges

• • • Juice the blood oranges until you have around 475ml of juice.
    • Strain the juice through a fine-mesh sieve to remove any seeds or pulp. Set aside.

Tip: Warm the oranges slightly in your hands or microwave them for 10 seconds to extract more juice.

2. Make the Sugar Syrup

• • • In a small saucepan, combine the caster sugar and water.
    • Heat gently over medium heat, stirring occasionally, until the sugar dissolves completely.
    • Remove from the heat and allow the syrup to cool to room temperature.

3. Mix the Sorbet Base

• • • Combine the blood orange juice with the cooled sugar syrup. If using, stir in a splash of lemon juice and/or corn syrup for extra brightness and creaminess.
    • Taste the mixture and adjust the sweetness if needed.

4. Chill the Mixture

• • • Cover the mixture and refrigerate for at least 2–3 hours, or until thoroughly chilled. This step is crucial for a smooth texture.

5. Freeze the Sorbet

• • • Ice Cream Maker Method:
      Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer to a freezer-safe container and freeze for 1–2 hours for a firmer texture.
    • No-Churn Method:
      Pour the mixture into a shallow, freezer-safe container. Freeze for 30 minutes, then scrape the edges and stir with a fork. Repeat every 30 minutes until the mixture is frozen and fluffy (about 3 hours).

6. Serve and Enjoy

Scoop the sorbet into bowls or glasses and garnish with blood orange zest, fresh mint, or even a drizzle of dark chocolate for a touch of indulgence. Serve immediately and enjoy!

👉🏽 Note: If you don’t have an ice cream maker, you can still make all of these recipes;

Simply pour your ice cream mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream Without an Ice Cream Maker – to learn more.

👉🏽 Don’t have an ice cream maker, but thinking about buying one? Not sure which one would suit you best? Head on over to our article – What is the Best Ice Cream Maker? A Detailed Review – which provides information and guidance on what you want to look for in an ice cream maker and reviews a selection of ice cream makers.

Tips for Sorbet Success

• • 1. Balance the Sweetness: Blood oranges can vary in sweetness, so taste as you go. The mixture should taste slightly sweeter than you’d like the final product to be, as freezing dulls sweetness.
    2. Use Fresh Ingredients: Freshly squeezed juice is a must for the best flavour.
    3. For Extra Creaminess: Add a tablespoon of light corn syrup or a splash of vodka to the mixture—this will help prevent it from freezing too hard.

A homemade blood orange sorbet is a show-stopping dessert that’s simple to make and bursting with natural flavour. Perfect for a dinner party or a refreshing midweek treat!

Ways to Serve Your Blood Orange Sorbet

One of the best things about blood orange sorbet is its versatility. You can serve it the classic way—in bowls or cones for a refreshing dessert—or get creative and turn it into fun and portable ice lollies. Perfect for kids, parties, or just as a grab-and-go treat, here’s how you can transform your sorbet into delicious ice lollies!

Note: If you’re making this recipe for kids, skip the vodka or any added alcohol. It’s an optional ingredient meant to enhance the texture for adult-friendly versions, but the sorbet will still be deliciously smooth without it!

How to Make Blood Orange Ice Lollies

1. Prepare the Moulds

• • • Once the mixture has chilled, pour it directly into ice lolly moulds, leaving a small gap at the top to allow for expansion as they freeze.

2. Insert Lolly Sticks

• • • If your moulds come with built-in sticks, secure them now. If using wooden sticks, cover the moulds with foil and poke the sticks through the centre to hold them upright.

3. Freeze

• • • Place the filled moulds into the freezer and freeze for at least 6–8 hours, or until completely solid.

4. Unmould and Serve

• • • To release the ice lollies, briefly run the moulds under warm water to loosen them. Gently pull out the lollies and enjoy them immediately!

Optional Variations for Ice Lollies

• • • Creamy Twist: Swirl in some Greek yoghurt or coconut cream before freezing for a creamier texture.
    • Layered Lollies: Alternate layers of blood orange mixture with another juice, such as mango or grapefruit, for a striped effect.
    • Zesty Garnish: Add a pinch of finely grated blood orange zest to each mould before pouring in the liquid for extra flavour.

Serve and Enjoy

Both the sorbet and ice lollies are versatile, refreshing ways to enjoy blood oranges. Whether scooped into a bowl or served on a stick, these treats are sure to be a hit with everyone!

👉🏽 Don’t have ice lolly moulds? Head over to our article – What Equipment Do You Need To Make Homemade Ice Cream?– which provides useful links for a wide variety of equipment you might need.

FAQ’s

1. What is the secret of a good sorbet?

The secret lies in achieving the right balance of sweetness and texture. Adding a small amount of corn syrup to your sugar syrup helps prevent the sorbet from becoming icy, while proper churning (or regular stirring in no-churn recipes) ensures a creamy, smooth texture.

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2. Why is my sorbet so hard?

A sorbet that’s too hard often has too little sugar or lacks ingredients like corn syrup or alcohol, which prevents it from freezing too solidly. To fix this, ensure the sugar concentration in your base is between 20% and 30%, or add a tablespoon of alcohol to soften the final product.

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3. What thickens sorbet?

Corn syrup is a key ingredient that gives sorbet a thicker, creamier consistency. Unlike regular sugar syrup, corn syrup is more viscous, which helps give your sorbet a rich, scoopable texture.

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4. Why is my homemade sorbet not freezing?

If your sorbet doesn’t freeze properly, it may have too much sugar in the mixture, which lowers the freezing point. Aim for a sugar concentration of 20%–30%. Also, ensure your base is thoroughly chilled before freezing for the best results.

The Final Scoop

Blood orange sorbet is a celebration of winter’s bounty, offering a simple yet sophisticated dessert that’s sure to impress. Whether you’re treating yourself after a long day or hosting a dinner party, this recipe brings a burst of sweet sunshine to even the coldest days.

👉🏽 Are you ready to give it a try? Let us know in the comments how your sorbet turns out—or share your own creative twists on this recipe!

We hope that you have enjoyed our article – Learn How To Make The Perfect Blood Orange Sorbet – and that we have inspired you to give this delicious recipe a go.

If you have any questions, please drop us a comment below and we will be happy to get back to you.

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