Blood Orange Sorbet

Blood Orange Sorbet

Refreshing, hydrating … and simply delicious!

With the temperatures finally rising in the UK, and blood oranges in season, Go Faster Foods have whipped up a mouthwatering sorbet – guaranteed to perk up your tastebuds!

I just love the ruby red colour you get once you’ve juiced the oranges. It’s packed with vitamin C too. Enjoy as part of your post exercise recovery, or impress your friends and serve up as a spectacular dessert…



to serve 4

  • 350ml blood orange juice (about 8 oranges)
  • Zest of two blood oranges
  • 125g white sugar
  • Juice of half a lemon



  1. If you have an ice-cream maker, make sure the bowl is put into the freezer well in advance, according to the maker’s instructions.
  2. Pour the juice and the zest into a saucepan. Add the sugar and heat gently until the sugar dissolves, stirring occasionally. This should take about 5 minutes.
  3. Remove the pan from the heat and stir in the lemon juice. Pour the syrup into a container, cover and refrigerate for a few hours.
  4. When the syrup is really well chilled, pour into an ice-cream maker and churn for about 30 minutes, or until the sorbet is nice and thick.
  5. If you don’t have an ice-cream maker, then pour the cold syrup into a tupperware container and put in the freezer for about an hour and a half. Remove from the freezer, beat well with a fork or electric whisk and then return to the freezer.  Repeat this process two more times and then freeze for at least an hour.


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