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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Blood Orange Sorbet Cooking View

After making use of about half of our blood orange bounty in margaritas, I knew I wanted to something dessert-y with the rest.  None of the usual dessert items sounded great to me.  I wanted something light and refreshing, not heavy and super sweet.  It’s been a while since I have made sorbet and it turned out to be exactly what I was craving.

Normally sorbets with a base of juice and no actual fruit pulp are very icy and I tend to avoid them.  This time I decided to mix in a few tablespoons of a sweet Riesling I had on hand and it did wonders for the texture of this sorbet.  The flavor is sweet-tart and refreshing.  Andrew was just as smitten with this as I was, and together we took care of the whole batch over the course of a few nights.  He’s been asking for “store-bay” almost every night since :)

Blood Orange Sorbet
Yield: about 4-6 servings

Ingredients

1 cup blood orange juice (about 6-8 oranges)*
¼ cup sugar
2-3 tbsp. soft or sparkling white wine, such as Riesling (optional)

Cooking View

Directions

  • Combine ¼ cup of the blood orange juice with the sugar in a small saucepan.  Heat over medium heat, stirring occasionally, just until the sugar is melted.  Remove from the heat and stir in the remaining ¾ cup of blood orange juice.  Stir in the wine.  Chill the mixture well in the refrigerator.

  • Freeze in an ice cream maker according to the manufacturer’s instructions.

  • *Can’t find blood oranges?  This can certainly be made with any variety of orange you prefer.  

Source

  • http://www.blognewblack.com/ Blog is the New Black

    OMG! Not only is this gorgeous but it sounds amazing and refreshing!

  • Katrina @ Warm Vanilla Sugar

    This is absolutely stunning! Love it!

  • http://tideandthyme.com/ Laura

    What gorgeous color! Sounds so light and refreshing. Perfect for these gorgeous days we’ve had this week.

  • http://www.thelifeofawife.com/ sherri lynn

    This sounds delicious! A light sorbet sounds like a perfect dessert for spring. And the colors of your photos are so vibrant – beautiful!

  • Michelle

    Sounds fantastic!

  • http://twitter.com/ABitchinKitchen Maggie G.

    Wow, your photos are always great, but that top photo is just gorgeous! I feel like you’ve mentioned on here before that you have food photos in your kitchen…I think that one is definitely worthy!

  • annieseats

    Well thank you!

  • UrbanWife

    Sorbet hits the spot, every single time. Now if I could just track down those darn elusive blood oranges! ;)

  • http://www.foodiebride.com/ Shawnda

    Awesome idea, I bet the Riesling did wonders for the texture!

  • Aliciad224

    How funny, I made this exact same recipe this week. It sure was tasty!

  • http://indigoscones.blogspot.com/ Ellen

    Gorgeous photo! I love when people do “in the process” ones too, it’s often helpful as well as pretty.

  • Elizabeth from Indy

    Based on your recommendation, I bought blood oranges this week at the store. This looks perfect to try out!

  • Sharon

    That looks/sounds amazing! I know it says the wine is optional, but I was just curious if there was anything else that would help it not freeze as hard. (I’m pregnant, so probably no wine in my sorbet . . . ) I have seen sorbet recipes with sparkling water and/or soda in them before, but I didn’t know if it served the same purpose as the alcohol or not. Also–is that yellow contraption a juicer? I have a juicer of sorts but it’s huge and bulky and has a billion parts to clean so I don’t use it much.

  • Erin Crowe

    So pretty! I’m sure it tastes as good as it looks!

  • http://myfullthymelife.blogspot.com/ Kendra

    I just LOVE the colors in your photos! They are always so beautiful.

  • annieseats

    Alcohol and fat are pretty much the two things that prevent hard freezing in homemade ice cream/sorbet. However, I would definitely have eaten this while pregnant. It’s two tablespoons total, so maybe a teaspoon or so in a serving. Basically negligible, but that’s your call. Yes, that’s a juicer – just a hand squeeze one.

  • rikkisnyder

    I love the color combination in that first photo! This looks delicious [:

  • http://twitter.com/JenatPBandP PB and Peppers

    Sounds wonderful! What could you use in place of the iwne?

  • http://sugarandspiceandeverythingsparkly.wordpress.com/ Shiro

    Hi! :D I just mentioned you as an inspiration on my new blog, Sugar and Spice and Everything Sparkly. Thank you for being amazing!

  • http://apronappeal.com/ Apron Appeal

    No dairy! YAY!

  • http://cookingformykids.com/ Natalie @ Cooking for My Kids

    This sounds wonderfully refreshing, just in time for spring.

  • annieseats

    You can omit it if you like, but if you want something to keep the texture softer, it needs to be alcohol of some kind.

  • Khkerr2002

    This has been a fantastic year for citrus in SoCal. I made this today with part of the huge bounty from our tangelo tree. It’s fantastic. Thanks for the great idea. The rind is now steeping in Everclear for “tangelocello.”

  • Payalperera

    beautiful picture!! Wondering if you have ever tried making gelato? We have a local place that makes incredible gelato..and blood orange is my favorite flavor. It’s much creamier than sorbet, but doesn’t have any dairy it.

  • annieseats

    At least in my understanding, gelato has dairy in it but it seems everyone has their own definition of gelato.

  • http://jessicainsd.blogspot.com/ Jessica @ Sunny Side Up

    What a beautiful combination of colors. I am sure this a fabulous, light, refreshing dessert.

  • Foodiewife

    I love the photo of all the stacked “squeezed” oranges. I usually add kirsch or vodka to my sorbets, but Riesling sounds like a great option. That’s cute…”store-bet”.

  • Elizabeth from Indy

    I made it Friday night. My oranges didn’t yield as much juice, but I got about 2/3 of a cup and adjusted the recipe accordingly. It was delicious!

  • http://www.wineandolives.co.uk/ Chiara

    This sounds delicious. I can’t wait to make some!

  • http://thecafesucrefarine.blogspot.com/ The Café Sucré Farine

    I’m crazy for any sorbet and yours looks fantastic! I really believe we taste with our eyes before it ever hits our mouths and this one is surely tasting delicious to my eyes!
    I do like to add a bit of lemon or lime to my fruit sorbets – just add a bit of zip!

  • Nkf00

    I made blood orange popsicles for my daughter and instead of adding sugar, I juiced sweet tangerine from my in-laws organic backyard..the sweetness of the tangerines compensated any need for sugar, they were so delicious! I wonder if we can do the same for sorbet or sugar is needed for the chemistry.

  • annieseats

    I usually do too, but I think since this is already citrus juice-based, the flavor wouldn’t come through. Glad you like the photo :)

  • annieseats

    Awesome idea!

  • http://adventuresofdutchandme.blogspot.com/ Sara Grace

    I love sorbets — can’t wait to try this blood orange one! :)

  • Brenda

    Have you ever tried blood orange soda? It’s fabulous!!!! I’ve seen it sold at Trader Joe’s & World Market. Gotta try it if you haven’t!

  • annieseats

    Yes, I have.