Put @olivia.adriance and I anywhere near a kitchen together and we’re bound to come up with something delish. This time we’ve got the most refreshing, subtly-sweet and crazy-simple One-Ingredient Blood Orange Sorbet that you are going to die for.
It’s the best summer, warm weather, really anytime dessert. It looks stunning, tastes even better, and is the easiest to make. A triple threat in the best way possible.
If you’re a fan of our Double Chocolate Blender Zucchini Blender Muffins, then we’re confident you’ll love this healthy sweet treat too.
AN ICE-COLD CITRUS CRAVING
Olivia and I decided to make this One-Ingredient Blood Orange Sorbet when she was in town for my baby shower, and I think it’s safe to say we, and everyone who was with us, were blown away by how simply good it was. So, we obviously had to film it in a reel and share with you all.
As a pregnant girlie, one of the questions I’ve been asked the most is, “do you have any cravings?”. Up until recently, I surprisingly didn’t really have an answer to that, but as of late I’ve been all about the ice-cold citrus. I seriously can’t get enough!
With warmer weather slowly but surely making its way to Seattle, it was all too obvious that we had to turn this citrus craving into a simple, deliciously-refreshing sweet treat.
All you have to do is peel and break up your blood oranges into pieces that you’ll freeze and then blend in a food processor. I know it’s hard to believe, but that is it!
THE MOST REFRESHING CITRUSY SUMMER SORBET
I love blood oranges because, like many other citrus fruits, they’re packed with vitamin C and loaded with antioxidants. Great for boosting the immune system, and basically taste like nature’s candy, especially when you freeze and blend them into a homemade sorbet like this one.
This One-Ingredient Blood Orange Sorbet truly has no business being this good. It’s almost impossible to understand how it’s only one ingredient. But all I can say is: yum.
I mean, just look at it! The most vibrant, citrusy summer sorbet. Take this as a sign to make this sweet snack immediately.
We plan on keeping frozen blood oranges in the freezer at all times now for whenever the sorbet craving strikes. Because something tells me that, preggo or not, this will become a go-to frozen treat for us all as the weather warms up everywhere.
INGREDIENTS YOU’LL NEED:
- Blood oranges, peeled into segments
HOW TO MAKE ONE-INGREDIENT BLOOD ORANGE SORBET
Add your peeled blood orange segments to a small baking sheet (or any flat surface that can fit in your freezer) and freeze for at least 5 hours, preferably overnight.
Remove the blood orange segments from the freezer and add to a food processor.
Pulse in your food processor, stopping to scrape down the sides every now and then, until smooth and creamy. Depending on the power of your food processor, you may need to add 1-2 tablespoons of fresh lemon juice or water if the mixture is struggling to become smooth.
Once sorbet is finished, scoop and serve immediately, topping as desired. Enjoy!
This homemade sorbet is best served the same day it’s made, when it’s freshest, but any leftovers should be stored in an airtight container in the freezer for no more than 3 days.
SHOP THIS RECIPE:
RECIPE SUBSTITUTIONS & QUESTIONS
It doesn’t really get any more straightforward than this recipe. But as noted in the instructions, you may need to add up to 2 tablespoons of fresh lemon juice (or water) if the mixture is struggling to reach that smooth, sorbet texture.
If needed, add your liquid of choice about 1 tablespoon at a time (less is more!) at the end/after you’ve blended the blood oranges for as long as possible, scraping down the sides in-between rounds of blending. This should help it spin, but could depend on the food processor you use.
Get creative with your toppings! Garnish with fresh mint leaves or a lemon peel curl, top with chocolate chips, berries or your favorite wafer or cookie. You get the idea!
WHAT IS THE DIFFERENCE BETWEEN SORBET AND SHERBET?
The main difference between sorbet and sherbet is that sherbet is made with dairy and has more of a creamy texture. Sorbet on the other hand, is not made with dairy, rather just fruit and sugar depending on the recipe.
WHAT DO BLOOD ORANGES TASTE LIKE?
Blood oranges are kind of underrated, if you ask me. Their flavor is more complex and tarter than a navel orange, and they have a richer, redder flesh. At the same time though, blood oranges taste a bit sweeter and less acidic than regular oranges, almost like they have been infused with a tangy-tasting red grapefruit. Sometimes their flavor is compared to raspberries.
LOOKING FOR MORE EASY, HEALTHY, SWEET TREATS?
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Click here to watch the reel I made of this recipe 🙂
One-Ingredient Blood Orange Sorbet
Equipment
- Food processor
Ingredients
- 10 blood oranges, peeled into segments
Instructions
- Add your peeled blood orange segments to a small baking sheet (or any flat surface that can fit in your freezer) and freeze for at least 5 hours, preferably overnight.
- Remove the blood orange segments from the freezer and add to a food processor.
- Pulse in your food processor, stopping to scrape down the sides every now and then, until smooth and creamy. Depending on the power of your food processor, you may need to add 1-2 tablespoons of fresh lemon juice or water if the mixture is struggling to become smooth.
- Once sorbet is finished, scoop and serve immediately, topping as desired. Enjoy!
- This homemade sorbet is best served the same day it’s made, when it’s freshest, but any leftovers should be stored in an airtight container in the freezer for no more than 3 days.
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