Skip Nav

Simple, Three Ingredient Recipe For Blood-Orange Sorbet

Sink Your Teeth Into Blood-Orange Sorbet

Inspired by the idea of a vampire-themed party, I decided to make my own bloody yet delicious treat. With Halloween only a couple of weeks away, I pulled out the ice-cream maker and started on a blood orange and mint sorbet — a perfect treat for your fangtastic friends! Although the last time I made ice cream, I had a problem with curdling custard, making this sorbet was easier and much less risky.

I started with a mint-infused simple syrup. While that cooled, I pulled out my glass citrus press (just like my grandmother had!) and hand-juiced some blood oranges. Even with the manual juicing, the whole process is quite quick and in only a few hours, I had refreshing and flavorful sorbet. If you want to feed your vamp guests this sensational sorbet, keep reading.

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.

Latest Recipes, Menus, Food & Wine