Blood orange sorbet

Blood orange sorbet

Total: 6 hr 25 min. | Active: 25 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 155 kcal
, Carbohydrate: 35 g
, Protein: 2 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To scoop out the blood oranges

4 blood oranges, rinsed with hot water, dabbed dry


1 ½ dl water
80 g sugar
1 blood orange, rinsed with hot water, dabbed dry, grated zest and juice
1 lemon, the whole juice
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How it's done

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To scoop out the blood oranges

Slice a lid approx. 2 cm thick from the top of each orange. Carefully loosen the flesh from the oranges using a knife, place in a blender. Cover and freeze the orange skins and lids for approx. 4 hrs. or overnight. Puree the flesh until smooth.


Bring the water and sugar to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., leave to cool. Add the orange zest and juice to the syrup along with the lemon juice and the puréed fruit.

To freeze

Pour the sorbet mixture into a wide stainless steel bowl, freeze the mixture for approx. 3 hrs., puree. Transfer the sorbet to the frozen orange skins, freeze for a further 2 hrs. Place the orange lids on top of the sorbet, plate up.

Good to know
Tip: Cover and store any leftover sorbet in the freezer. Keep for approx. 2 weeks.

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