Blood Orange Honey Sorbet

This Blood Orange Honey Sorbet is the prettiest pink I ever did see. And it’s only 3 ingredients; fresh squeezed blood oranges, honey and water. Sweet and citrusy!

I’ve been prowling the citrus stands at my grocery store like a serial-stalker just waiting for blood oranges to arrive.

Well, they FINALLY did last week. At five for two dollars, I quickly nabbed ten and walked away all smiles with a kick in my step. I knew exactly what I was going to make with them. Sorbet, sherbert or whatever you wanna call it.

I’ve had my Kitchen Aid ice cream attachment for almost a whole year now and this is my very first “ice cream” recipe that I’ve made using the thing. Seriously… what was my problem? It’s soooo darn easy!

Ps. What a horrible name for a fruit.

To Make This Blood Orange Honey Sorbet You Will Need:

• blood oranges
• honey
• water

It only takes 3 ingredients to make sorbet. THREE! And this is how it all went down.

You’ll know it’s a blood orange by the dark speckling on the skin. That and when you cut into it is a glorious ruby red color. LOVE THESE!!

Next, grab a microplane and zest a tablespoon and a half of the zest.

Watch your knuckles.

Then in a small sauce pan add 1-1/2 cups of water.

Next, measure a half cup of honey… or regular sugar and add that to the pan.

And then add the zest.

Next stir it all together over high heat.

Then bring to a boil and remove immediately to let the cooling begin.

Next slice the top and bottom off of each orange.

Then slice around the fruit to remove most of the rind and pith.

I’m totally obsessed with the beautiful color of these fruits. If there was a paint color called “Blood Orange” I’d pain my entire kitchen with it.

Next, slice between the white membranes to reveal the orange segments or supreme. Now THAT’S a great word.

Then squeeze to get all the juice out and into the bowl below.

Next, discard all the peels… or dump a few down the garbage disposal to deodorize that sucker.

Look at those gems!

And then add them to the bowl of your food processor.

Again… I’m so totally obsessed!!

Process for 30 seconds or until the oranges are liquefied.

Add the juice with the simple syrup and stir to combine.

Pour all of that into a container with a lid and refrigerate for 5-6 hours or overnight.

It’s the prettiest color!

To an ice cream maker {If using the Kitchen Aid attachment, the bowl should be frozen for at least 15 hours} turn the mixer on stir and pour in the blood orange & honey base.

Like magic… it starts to freeze.

Lastly, slap a lid on it and pop it in the freezer for a few hours or overnight.

I ate this bowl of sorbet verrrry slowly.

Savoring the texture and flavor of the orange and honey. All the hours I waited patiently for just one little bowl of sorbet, turned out to be well worth the wait. And guilt free mind you.

Enjoy! And if you give this Blood Orange Honey Sorbet recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Blood Orange Honey Sorbet

This Blood Orange Honey Sorbet is the prettiest pink I ever did see. And it’s only 3 ingredients; fresh squeezed blood oranges, honey and water. Sweet and citrusy!

Prep Time: 25 minutes mins

Additional Time: 5 hours hrs

Total Time: 5 hours hrs 25 minutes mins

Ingredients

• 10 blood oranges
• 1½ cup water
• 1/2 cup honey, or regular sugar

Instructions 

• 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 off the heat and set aside.
• Cut all of the rind and white pith from the oranges. Work over a bowl as you slice between the membranes to remove orange segments, catching any and all juices in the bowl below.
• 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 with the honey syrup.
• Cover and refrigerate for 5 hours or overnight, to chill and so the flavors blend.
• In an ice cream maker, follow the instructions provided and then transfer to a freezer-safe container. Place in your freezer over night until frozen.

Serving: 1g, Calories: 72kcal, Carbohydrates: 19g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 3mg, Potassium: 40mg, Fiber: 1g, Sugar: 19g, Vitamin A: 37IU, Vitamin C: 9mg, Calcium: 9mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American