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!
- 10 blood oranges
- 1½ 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