Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Blood Orange Sorbet

My dad found blood oranges last week, and I had to make sorbet out of them.

Some people will tell you that blood oranges taste the same as regular oranges (and maybe they do), but there’s something much cooler and tastier about the deep red color of the juice.

Anyway, I adapted David Leibovitz’s recipe for blood orange sorbet, and boy was it good!

Make sure not to overchurn it in the ice cream maker. If you don’t have an ice cream maker, this sorbet, as well as any other citrus based sorbet, will be a little icy. Either way, it has a short shelf life, but we didn’t have much trouble finishing it up.

Blood Orange Sorbet

2 cups blood orange juice (from about 6 oranges)
~1/3 cup honey

Add honey to blood orange juice. Taste. Add more honey if neeed.

Churn in your ice cream maker according to the manufacturer’s instructions.


About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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This entry was posted on March 1, 2012 by in Dessert and tagged , , , , , , .

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