Simple Blood Orange Sorbet

Ode to the Orange

when
I penetrate
your contours, your waters,
praise
your women,
and see how your forests
sway with
sacred birds and leaves,
the wheat spilling over in the granaries,
and ships sailing
in dark estuaries,
I understand that you are,
planet
an orange,
a fruit of fire.

(Pablo Neruda)

I’m not like other oranges, I’m a Blood Orange

What makes blood oranges different from other oranges?

Blood oranges aren’t just a smoke show, with their blushing outer rind and crimson inner pulp. They’re as much substance as beauty, offering an abundance of essential antioxidants, minerals, and vitamins, including immunity boosting vitamin C. Their show-stopping color comes from anthocynanins, including chrysanthemum, a cancer-fighting antioxidant.

Blood orange season lasts from December through May, although availability varies depending on where you’re buying. My advice: if you see blood oranges available, don’t hesitate to scoop up as many as you can, or at least four, for this sorbet recipe.

The Easiest Blood Orange Sorbet Recipe

This recipe for blood orange sorbet is a breeze. All you need are four blood oranges, one cup of sugar, and a lemon. (We love a 3 ingredient recipe, do we not?)

Make Blood Orange Sorbet in three simple steps:

1. Start by making a quick simple syrup with the sugar, some orange zest, and two cups of water.

2. Juice your blood oranges and lemon. Combine with your homemade simple syrup.

3. Churn in your ice cream maker until you’ve got a nice, frosty sorbet.

Et voila! You’ve got a sweet/tart sexy little dessert that pairs devastatingly well with your favorite champagne.

Simple Blood Orange Sorbet

Opposites attract: This easy blood orange sorbet is a little tart, a little sweet, completely sexy.

(NOTE: I’ve included affiliate links to some of the supplies listed below. I really use them! And I do receive a small commission from each sale, at no cost to you.)

Ingredients

• 4 blood oranges

• 1 cup sugar

• 1 lemon

• Equipment Note: You’ll need an ice cream maker for this recipe, but there’s no need to panic if you don’t already have one. I’ve been using this basic maker for years, and it’s never failed me. Affordable, easy to use, and small enough to store in even the tiniest of kitchen spaces (e.g. mine).

Make

1. Make your simple syrup. Zest 1 blood orange, using a vegetable peeler so the zest comes off in strips and avoids the white pith. Combine zest, sugar, and 2 cups water in a small saucepan and simmer over medium heat until the sugar is dissolved. Transfer syrup to a bowl and chill in the fridge, then strain.

2. Ready, set, sorbet! Juice the oranges and lemon, then strain juice into the orange-sugar syrup. Follow the instructions for your ice-cream maker to churn your sorbet.

3. Serve. Blood Orange Sorbet is exquisite served solo. Or, for a little extra va-va-voom, serve a scoop or two in a cocktail coupe and cover with champagne.

To Store:

Keep Blood Orange Sorbet in the freezer, in a container with a tight lid. It should stay cute for at least a month before it starts getting icy.

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