Italian Blood Orange Sorbet
  • Fresh blood oranges
  • One pint of sorbet per 4 blood oranges
  • Fresh mint, to garnish
  1. Rinse blood oranges and wipe dry. Cut the top off of each blood orange.
  2. Using a small spoon or melon baller, carefully clean out each blood orange, reserving the juice and pulp for another use.
  3. Place the cleaned orange shells on a small sheet pan and freeze for at least an hour, until the shells are hard.
  4. When ready to fill, remove the sorbet from the freezer and allow to soften. Scoopabout ½ cup of sorbet into each shell shaping the top with your spoon. Return to the freezer to harden.
  5. If you do not plan to serve immediately, wrap each orange in plastic wrap after the sorbet has re-frozen and store until ready to use.
  6. To serve, garnish with fresh a mint sprig.
Recipe by The Taste Edit at