Recipe: Homemade Blood Orange Sherbet

Blood Orange Sherbet Ice Cream


Summer is hot, but this sherbet will cool you off. It’s quite simply the perfect pool-side summer snack. If you are like me and you enjoy reading thrillers while lounging on the beach in the summer, it’s also the perfect snack to pair with these downright scary books.


(recipe adapted from The Spruce Eats)

  • 1 1/2 cups blood orange juice (about 4-5 blood oranges)
  • 1/2 cup orange juice (about 2 medium-sized oranges)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup sugar (separated)
  • 1 teaspoon orange zest


Mix together orange juices, zest and 2/3 cup sugar until combined. Mix the milk in with the orange mixture. Using a handheld or stand mixer, whip the cream and sugar until thickened and soft peaks form. Gently fold the orange mixture into the cream. Refrigerate for an hour and then churn according to ice cream maker instructions. When it comes out of the maker, you can eat it right away (it will be pretty soft) or freeze.

Serves 6-8

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