Blood Orange & Honey Sorbet – a delicious recipe with Oranges, Water, Honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely grate a tablespoon and a half of zest from a few blood oranges. Combine the water, zest and honey in a small sauce pan and heat until boiling, stirring often. Remove the pan from the heat and set aside.
2
Cut all of the rind and white pith off of the oranges. Work over a bowl as you slice between the membranes of each orange to remove the orange segments, catching all of the juices in the bowl below.
3
Transfer all of the orange segments and juice to a food processor and blend for about thirty seconds. Measure two and a half cups of the juice and mix it in with the cooled honey syrup. Cover the bowl and refrigerate for 5 hours or overnight, so the flavors blend.
4
Churn the chilled mixture in your ice cream maker, following the instructions provided by the manufacturer. Then transfer the ice cream to a freezer-safe container. Place in your freezer overnight or until frozen.
5
Recipe makes about 1 quart of ice cream.
209
kcal
Calories
55
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 10 whole Blood Oranges (about 3 To 3-1/2 Pounds), 1-1/2 cup Water, 1/2 cups Honey.
Yes, Blood Orange & Honey Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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