This pretty pink Blood Orange Sorbet is smooth, tart and little sweet. Just 6 ingredients and incredibly easy. Whisk everything together and pour into the machine. No cooking is needed.
Valentine’s Day is usually not my thing and I don’t really care for it. This year though, every little holidays or even commercial ones sound amazing. Being stuck at home, I want to take every opportunity to do something different and fun.
This pink sorbet can’t be more suitable for Valentine’s Day. The natural red color from the blood oranges make a beautiful pinkish color after churning. It’s little sweet yet a bit tart at the same time. There is the hint of floral flavor and slight bitterness from the blood oranges as well.
The secret of making this sorbet good is light corn syrup. Light corn syrup helps to reduce crystallization, so this sorbet is a much smoother and creamier compare to ones made with regular sugar syrup.
This sorbet can’t be any easier. Whisk everything together. Chill for a couple hours, then churn in the ice cream machine. No cooking is needed. When it’s done, transfer to an airtight container and smooth it out. Cover with a piece of wax paper. That will help to prevent freezer burn. Freeze for a few hours for it to harden completely. Scoop and serve!
Hope you guys like this. Next week, I’m going to share a cocktail recipe using this sorbet. ?
Blood Orange Sorbet
- ½ tablespoon zest of blood orange (about 1 blood orange)
- 1 cup fresh blood orange juice (about 5 – 6 blood oranges)
- 2 tablespoons fresh lemon juice (about ½ lemon)
- 1½ cups cold drinking water (best to use filtered or distilled bottled water)
- 1¾ cups light corn syrup
- Pinch of salt
- Strain the juices to a large mixing bowl to remove pulps and seeds. Whisk the rest of the ingredients into the juices until everything is combined. Cover with plastic wrap and keep in the fridge until cold, about 1 – 2 hours.
- When the mixture is cold, pour into the ice cream machine and follow the machine instruction. Transfer the sorbet to an airtight container. Smooth it out with a spatula. Place a piece of wax paper on the sorbet and pat it down to the surface. Freeze until firm, at least 3 hours.
- Let the sorbet sit at room temperature for a couple minutes before scooping. Serve and enjoy.
- Can you use other oranges? Yes, but you may have to reduce the amount of corn syrup. It all depends on how sweet your oranges are. Start with half the corn syrup. Taste and add more if needed. Keep in mind that your liquid needs to be a bit sweeter than you like, because it will taste less sweet once it’s churned and frozen.
- To reduce chilling time in the fridge, use cold oranges and lemons.
- Light corn syrup gives the sorbet body and reduce ice crystals. Do not substitute.