Blood Orange Sherbet

[Photograph: Max Falkowitz]

A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.

Note: Keep your blood oranges chilled in the fridge to cut down on prep time.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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Blood Orange Sherbet

About This Recipe

Yield:makes 1 quart
Active time:1 hour
Total time:1 hour
Special equipment:ice cream maker
This recipe appears in: Why It's Time to Start Making Your Own Sherbet 10 Ice Cream Recipes That Use Fall and Winter Fruit Scooped: Blood Orange Sherbet


  • 2 cups blood orange juice, strained, plus 1 teaspoons blood orange zest from about 14 blood oranges
  • 1 cup cream
  • 1 cup clear ("light") corn syrup
  • 1/2 cup sugar
  • 1/4 teaspoon salt


  1. 1

    In a large mixing bowl, whisk together blood orange juice, zest, cream, corn syrup, and sugar until sugar is completely dissolved. Stir in salt to taste. If blood oranges were not chilled, chill mixture in refrigerator for 2 to 3 hours until very cold.

  2. 2

    Churn mixture according to manufacturer's instructions. Serve immediately as soft serve or transfer to an airtight container and chill in freezer for at least 4 hours for a firmer texture.


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