Blood Orange Sorbet

Photo: Jean Allsopp; Styling: Mindi Shapiro
Make a refreshing and brilliantly-colored citrus sorbet with blood orange juice, sugar and fresh lemon juice.


Makes 5 1/2 cups

Recipe from


2 1/2 cups water
1 cup sugar
2 2/3 cups fresh blood orange juice (about 10 oranges)
2 tablespoons fresh lemon juice
Garnish: fresh mint sprigs


Combine water and sugar in a small saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat, and let cool completely. Stir in juices.

Pour mixture into freezer container of a 4-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let mixture stand in freezer 1 hour before serving.

Scoop sorbet into individual bowls. Garnish, if desired. Serve immediately.


Pat Herron,

May 2008