Blood orange sorbet

Blood orange sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

There are a few varieties of Sicilian blood orange, but we prefer to use the Moro oranges which have a deep red colour. Customers ask for this sorbet more than any other, and it’s very popular for weddings.

Ingredients

Quantity Ingredient
600ml blood orange juice
45g icing sugar
3 tablespoons blood orange zest
5 teaspoons lemon juice
90ml Glucose syrup

Method

  1. Pour the blood orange juice into a bowl then whisk in the icing sugar, either with an electric whisk or by hand.
  2. Add half the blood orange zest, plus the lemon juice and the glucose syrup.
  3. Refrigerate for 6 hours or preferably overnight before churning in an ice-cream maker.
  4. Spoon the churned sorbet into a container until ready to serve or freeze until needed, removing it 20 minutes before serving so it can soften a little.
  5. Sprinkle the remaining zest over the top to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again