Blood-Orange Sorbet
Updated September 9, 2025
Mitchell Feinberg for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 blood oranges
1 ½ cups sugar
1 lemon
Nutritional analysis per serving (6 servings)
62 grams carbs; 239 calories; 2 grams fiber; 1 milligram sodium; 1 gram protein; 58 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
- Step 2
Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.
Private Notes
Comments
This was a lovely end to our New Year's Eve dinner. I froze it in my kitchenmaid ice cream maker. It was fairly slushy when I removed it from the freezing bowl and put it in a container and into the fridge freezer. After several hours, the consistency was just perfect. I served it with prosecco and chocolates.
No amounts? How much juice should u have. Oranges have a wide range of juice.
Made as stated but added 1 tablespoon of blood orange liquor. This was really delicious. Will definitely make it again.
Please add juice volume to this recipe.
Made as is but a bit too sweet for me. I know sugar is crucial for texture but would try to reduce it next time or up the acid from lemon.
No amounts? How much juice should u have. Oranges have a wide range of juice.