Blood Orange Sherbet
Creamy and refreshing blood orange sherbet made with fresh blood orange juice and cream.
  • 2 cups/475ml blood orange juice, freshly squeezed and strained
  • 1 cup/200g cane sugar
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest
  • 1 teaspoon orange blossom water
  • 1 cup/235ml organic heavy cream (double cream)
  • ½ cup/120ml, organic milk, whole or 2%
  1. Place all the ingredients except the milk and cream into a bowl of a food processor and mix until the sugar is dissolved.
  2. Remove into a bowl and whisk in the milk and cream
  3. Place in the fridge until the mixture is chilled, at least an hour.
  4. Pour the mixture into your chilled ice cream bowl and follow the directions of your ice cream maker.
  5. Turn the machine on and churn for about 20 minutes or until the sherbet is like soft serve ice cream.
  6. Scoop out into a freezer proof container and chill until nice and firm.
  7. Serve as is, with fruit or on top of a float.
You need about 12-13 blood oranges and they are messy to juice! Thought I'd warn you since I made a mess :), it's worth it though.
Nutrition Information
Calories: 1933 Fat: 93g Saturated fat: 57g Unsaturated fat: 31g Carbohydrates: 268g Sugar: 249g Sodium: 1351mg Fiber: 2g Protein: 12g Cholesterol: 338mg
Recipe by Coffee and Crumpets at