Blood Orange Sorbet
Inspired by techniques from NYT Cooking.
Ruby-red and sweet-sharp: fresh blood orange juice stirred into a syrup infused with the orange zest.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- small saucepan
- fine sieve
- large jug
- citrus juicer
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 153 kcal |
| Protein | 0.6 g |
| Carbohydrate | 38.7 g |
| of which sugars | 36.6 g |
| of which free sugars | 36.6 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Zest syrup
- 2 strips of blood orange zest, pared with a peeler
- 160 g caster sugar
- 200 ml water
- 20 g light corn syrup or glucose syrup
Sorbet
- 500 ml blood orange juice (from 7-8 oranges), strained
- 2 tbsp lemon juice
- 1
Zest. Peel the zest from two of the oranges in wide strips with a vegetable peeler, leaving the bitter white pith behind.
- 2
Syrup. Warm the zest strips with the sugar, water and corn syrup, stirring, just until the sugar dissolves. Cool, chill, then lift out the zest.
- 3
Juice. Squeeze the oranges and lemon, then sieve the juice into the cold syrup and stir.
- 4
Churn and freeze. Churn for 20-25 min until it holds a soft peak, then freeze for at least 2 h. Its colour is deep ruby; serve it with orange segments.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
