Blood oranges are all the rage right now. A currently in season stunning citrus fruit, cousin to the average orange, that lends itself to many a recipe. How about one more?
I had never tried a blood orange before this recipe. I was interested in their flavor and their gorgeous, albeit slightly unnerving color. To be honest, when I was squeezing the oranges, the blood red juice had me feeling a little uneasy. But I had nothing to fear. :) Following the same steps as the Pomegranate Sorbet from last year, I froze the juice in an ice cube tray. When it had fully frozen, the cubes went into the food processor with simple syrup, lemon juice to brighten the flavor and a pinch of salt and blended until smooth.
It is divine. The color makes my heart race and the flavor is so fresh and bright. I ate half of it all by myself. And if MJ isn’t quick about it, I will eat the other half too.
Ingredients
- • 1 lb frozen blood orange juice (approx. 8 oranges, squeezed and strained)
- • 3/4-1 cup simple syrup
- • 1/4 cup lemon juice (1 lemon squeezed)
- • pinch of salt
Instructions
- In the large work bowl with the large chopping blade, dump in the frozen blood orange juice, simple syrup, lemon juice and salt.
- Pulse 10 times, using long pulses. After scraping the bowl, process until smooth. It only takes 20 seconds.
- Pour the mix into a container and place in the freezer to freeze completely.
Take care.
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Yum! I’ve never seen using frozen cubes to make sorbet. How easy and brilliant. We still have a bit of warming up to do here in MN, but I’m saving this for the warmer months!
This looks so pretty!
What a super simple recipe! I love sorbet but never have I tried this one! Definitely on my list to try! Sounds so yummy!
Amy, This sounds amazing! I can’t wait to try it. And the blood orange look so pretty.
The sorbet looks simply delicious and stunning. Good job Amy.
Nice one :) I love it thank you for recipe :)