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Blood Orange Sherbet

I adapted this recipe from from Cooks’ Illustrated. The fresh flavor and tang of blood orange juice plus cream yields a spectacular texture.

  • Total Time: 20 mins
  • Yield: 1 quart 1x


Units Scale
  • 1 tablespoon freshly grated blood orange zest
  • 1 cup granulated sugar
  • 1/8 teaspoon sea salt
  • 2 cups freshly squeezed blood orange juice (about 8 blood oranges)
  • 1/4 cup freshly squeezed lemon juice (about 1 lemon)
  • 1 tablespoon vodka or triple sec, or another complimentary liqueur
  • 2/3 cup heavy cream, very cold


  1. Place the zest and sugar in a large bowl.
  2. Rub the zest and sugar together with your fingers until sandy and wet. Whisk in the salt, orange juice, lemon juice, and vodka. Let stand for about 10-15 minutes to allow sugar to dissolve completely. Strain through a fine mesh sieve.
  3. Chill the mixture until very cold, about two or three hours. (45 min. in the freezer works, but don’t let it freeze or get icy. It won’t incorporate into the cream.)
  4. In a separate, large chilled mixing bowl, whisk the heavy cream until soft peaks form. Slowly drizzle the orange juice against the side of the bowl while whisking.
  5. Turn ice cream maker on and pour the sherbet base through the feed hole. Churn until thick. Transfer to an airtight container and let harden for a few hours until serving. Keeps well for 1 week. (It will get icier the longer it sits, but the flavor won’t suffer much.)


The vodka helps keep the sherbet from freezing too firmly. You don’t have to use the vodka, but the texture won’t be the same and you will have to let the sherbet soften a bit before scooping.

  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Category: Dessert