Italian Blood Orange Sorbet

Simple Italian blood orange sorbet dessert recipe by The Taste Edit


Blood orange season runs from December all the way to May, and this is the perfect frosty treat for later in the season when the weather starts to warm up. We first saw these sorbetto stuffed fruit desserts in Italy and set out to recreate them at home. All you need is fruit and sorbet (which you can either buy or make yourself with an ice cream maker).  A melon baller is the easiest way to clean out the fruit. We love a good sorbetto, and this is a fun way to serve it, especially for a date or for a party. It would be especially convenient for a party because you can prepare them ahead of time and keep them in the freezer wrapped in plastic until ready to serve. If blood oranges aren’t in season, this would be equally good with lemons and lemon sorbetto.

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.

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