Blood Orange Sherbet Recipe

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.

Recipe Facts

Active: 60 mins
Total: 60 mins
Serves: 6 to 8 servings
Makes: 1 quart

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  • 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. 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. 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.

Special Equipment

Ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
298 Calories
11g Fat
52g Carbs
1g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 298
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 34mg 11%
Sodium 101mg 4%
Total Carbohydrate 52g 19%
Dietary Fiber 0g 0%
Total Sugars 51g
Protein 1g
Vitamin C 31mg 156%
Calcium 32mg 2%
Iron 0mg 1%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)