Blood Orange and Vanilla Sorbet

Blood Orange and Vanilla Sorbet

Here in Texas it gets hot, really hot, like 102 degrees hot. And with the kind of humidity that makes standing in the shade a sweaty frizzy haired experience. When summer hits I start to crave things cold and citrusy, they’re just so refreshing and really hit the spot. So when I saw bags of blood oranges on sale at Trader Joe’s I got really excited. Enter blood orange and vanilla sorbet! Blood oranges have kind of an orangey berry taste to them which makes them unique but if you can’t find them you can substitute regular oranges.

Make the sorbet base

Ok, so here’s what you do. First juice your oranges until you have a little more than 2 cups, like 2 1/4. You’ll strain the pulp out later so you want some room for that. And you might want to wear an apron since the juice can get everywhere and they are named blood oranges for a reason!

Once you have 2 1/4 cups of juice strain it through a fine mesh strainer. You should now have about 2 cups, if its a little over or under don’t worry it won’t affect the sorbet. Next combine the sugar and water in sauce pan and simmer until all the sugar dissolves. The sugar water will help keep the sorbet soft once frozen instead of icy.

Let that cool down then add the orange juice along with the lime juice and vanilla. The vanilla kind of balances the citrus giving it a more rounded flavor. Now let everything chill in the fridge for a few hours or overnight until nice and cold.

Freeze in ice cream machine

If you have an ice cream maker churn according to manufacturer’s directions until it’s about the consistency of soft serve frozen yogurt. Then transfer to a freezer proof container and freeze an hour or so to firm up. If you don’t have an ice cream maker pour everything into that freezer proof container and freeze overnight then break up with a fork or you can quickly run it in a food processor. If you try the food processor route you may need to return the sorbet back to the freezer once you’re done if it starts to melt.

That’s it! Super easy and so good on a summer day!

Print Recipe
Blood Orange and Vanilla Sorbet
Cold and refreshing citrus treat!
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. Juice oranges until you have a little over 2 cups of juice about 2 1/4 cups then pour through strainer to remove pulp.
  2. In a small sauce pan heat sugar with the water until it simmers and the sugar dissolves. Set aside to cool.
  3. Once sugar water is cool add blood orange juice along with remaining ingredients and stir to combine.
  4. Pour into a container and chill in fridge a few hours or overnight.
  5. Once it is completely chilled pour in ice cream maker and use according to manufacturers directions.
  6. Alternately you could freeze in freezer safe container and once completely frozen run in a food processor for a few seconds. You may need to return to the freezer after that if the sorbet starts to melt.
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