Blood Orange Sherbet Recipe and Mocktail
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
My retro style sherbet gets an update with beautiful blood oranges. Make an extra batch of the sherbet to make blood orange floats and frappes.
  • 3 cups blood orange juice (14 to 16 oranges) divided
  • 1 cup sugar
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 1 1/14 cup whole milk
  • ½ cup chilled blood orange segments, small dice (optional)
  1. Juice the blood oranges. Pour sugar and ½ cup blood orange juice into a small sauce pan and bring to a simmer over medium low heat. Immediately reduce the heat to low and lightly simmer for 5 minutes. Remove from heat and add salt.
  2. Transfer to a heat proof bowl and chill. Chill remaining juice as well.
  3. Mix the remaining blood orange juice and lemon juice into the mixture. Stir in the milk.
  4. Pour the sherbet base into the bowl of an ice cream mixer and process according to manufacturer's directions.
  5. Add the diced blood orange segments halfway through the freezing process, if desired.
  6. Remove the sherbet from the ice cream mixer and continue to freeze.
Recipe by Everyday Southwest at