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Blood Orange Honey Sorbet

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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!
Course Desserts & Sweet Treats
Cuisine American
Keyword blood orange, cool treat, honey, ice cream, sorbet
Prep Time 25 mins
Additional Time 5 hrs
Total Time 5 hrs 25 mins
Servings 8 servings
Calories 72
Author Laurie McNamara


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


  • 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