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Moroccan Blood Orange Sorbet

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“Posting this for ZWT II as taken from "The Ultimate Ice Cream Book". Blood Oranges earn their name from the Dark red flesh. They are common thoughout the Mediterranean region and are becoming readily available in the United States. The cooking time depends on how Fast your Ice Cream Machine freezes. Sometimes I bypass the Ice Cream Machine altogeather, and simply put the sorbet in a freezer safe container, freeze it and then set it out about 10 to 15 minutes prior to using it...this softens it just enough to scoop.”
2hrs 15mins
3 cups

Ingredients Nutrition


  1. Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature.
  2. To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other to cut between the membranes letting the clean orage sections fall into the bowl. Be careful not to cut down into your hand! When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any risdual juice. Pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, lime juice, and spices, stir to combine well. Cover and refrigerate until cold.
  3. Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.

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