Blood Orange Sorbet

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Blood Orange Sorbet

Blood orange sorbet with iced vodka taken from Leiths How to Cook

Need something to cool you down on this beautiful summer's day?


Serves 6 - 8

1 litre blood orange juice
320g caster sugar
1 tbsp liquid glucose
90 - 120ml freezer chilled vodka (optional)


  1. Put half of the blood orange juice in a medium saucepan with the sugar and liquid glucose. Slowly heat over a low to medium heat until the sugar has completely dissolved.
  2. Remove the pan from the heat and pour in the remaining juice, stir well and leave the mixture to cool.
  3. When cold, transfer to an ice-cream machine and churn until semi-frozen and thick. Transfer the churned sorbet to a plastic container, cover and freeze overnight.
  4. Transfer the orange sorbet from the freezer to the fridge 20–30 minutes before scooping and serving. Scoop the sorbet into chilled serving dishes and top with 1 tbsp ice-cold vodka, if using. Serve immediately.

Note on ingredients...

Make this sorbet using a carton of freshly squeezed blood orange juice, or the juice from fresh blood oranges if they are in season. Each blood orange will yield around 60ml juice, so you will need about 16 of them. Liquid glucose is used to make the syrup stable and less likely to crystallise, and also to help give the sorbet its smooth texture. Serve the sorbet with blood orange segments in place of the vodka if children will be eating it.

Lily Grouse

Author: Lily Grouse

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