Ingredients
Juices and Zest
- 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)
Other Ingredients
- 1½ cups cold drinking water (preferably filtered or distilled bottled water)
- 1¾ cups light corn syrup
- Pinch of salt
Instructions
- Strain and Mix Juices: Strain the blood orange and lemon juices into a large mixing bowl to remove any pulp and seeds. This ensures a smooth sorbet texture without bits.
- Combine Ingredients: Whisk in the blood orange zest, cold water, light corn syrup, and a pinch of salt until everything is thoroughly combined.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate the mixture until it is cold, about 1 to 2 hours. This helps the sorbet freeze evenly and develop better texture.
- Churn Sorbet: Pour the chilled mixture into an ice cream machine, following the manufacturer’s instructions carefully to churn it into sorbet.
- Freeze to Firm: Transfer the churned sorbet into an airtight container. Smooth the surface with a spatula and place a piece of wax paper directly on top to prevent ice crystals. Freeze for at least 3 hours until firm.
- Serve: Let the sorbet sit at room temperature for a couple of minutes to soften slightly before scooping. Serve immediately for the best flavor and texture.
Notes
- Use fresh blood oranges for the best vibrant color and flavor.
- Light corn syrup helps achieve a smooth texture and prevents crystallization.
- Make sure to chill the sorbet mixture well before churning for optimal results.
- If you don’t have an ice cream machine, you can freeze the mixture in a shallow container and stir every 30 minutes until firm, though texture will vary.
- Store sorbet in an airtight container to avoid freezer burn and preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning (Ice Cream Machine)
- Cuisine: American
- Diet: Vegetarian
