Blood Orange Sorbet

A couple of months ago my family and I went to this super delicious restaurant in Dallas and I had the absolute best dessert there: Key Lime Pie with Blood Orange Sorbet! Let me fill you in on a little secret…I’m a sucker for good key lime pie. As tasty as the pie was, the blood orange sorbet was even better! I never wouldhave thought to pair citrus with citrus but, wow, I do now! After tasting this sorbet, I had been trying to figure out how to recreate it and I found a blood orange sorbet recipe but modifying it to be slightly healthier. I adjusted the sugar by using half white sugar and half natural agave nectar in place of all white sugar. I also used bottled blood orange juice instead of juice from the fruit because let’s be honest, finding blood oranges in your local grocery store is few and far between. At my local grocery store, in the juice aisle, I found “Italian Volcano Blood Orange Juice” and the flavor was great! This sorbet is so refreshing and light and the absolute perfect summer treat. It’s texture is somewhere between an icy granita and a creamy sorbet and you won’t feel very guilty eating it! Recipe below!

Blood Orange Sorbet

  prep time: 20 min    total time: 4-7 hours   yields: about 1 pint


-1 1/4 cups water

-1/2 cup sugar

-1/3 cup agave nectar

-2 2/3 cup blood orange juice

-2 Tbsp. lemon juice


  1. Combine water and sugar in a saucepan to make a simple syrup. Bring mixture to a boil, then reduce heat, and then simmer for 5 minutes.
  2. Remove simply syrup from heat and let cool completely.
  3. Stir in Blood Orange juice and lemon juice to cooled simple syrup.
  4. Pour mixture into electric ice cream maker (or container) and freeze according to ice cream maker manufacturers instructions.
  5. After churned, transfer sorbet into container to continue freezing in freezer for 2 more hours.
  6. Serve and enjoy!

Recipe adapted from: