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Minty Blood Orange Sorbet

Minty Blood Orange Sorbet

Adapted from Giada De Laurentiis


  1. For simple syrup:
    1 cup sugar
    1/2 cup water
    1 packed cup packed fresh mint leaves
    For sorbet
    3 cups blood orange juice
    Fresh mint sprigs, for garnish


  1. In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
  2. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
  3. Combine blood orange juice and strained simple syrup in a large pitcher.
  4. Follow the instructions according to your ice cream maker for sorbet. If you don't have an ice cream maker, use the granita technique.

Makes 1 quart.

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