Recipe: Blood Orange and Vanilla Sorbet

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When you think about blood orange sorbet you would naturally assume blood orange juice + sugar and then churn, freeze and serve, no?

Well think again and think vanilla! Yes, I said vanilla – bean, seeds and all!


700ml of blood orange juice, freshly squeezed

170g golden caster sugar

100ml water

Vanilla bean, split & seeds removed


1. Put the sugar, water, vanilla bean and seeds together in a saucepan and stir over a medium heat until the sugar has dissolved. Remove the vanilla bean and allow to cool.

2. Juice your blood oranges and then stir in the water and sugar mixture.

3. Chill thoroughly and transfer the sorbet mixture to your ice cream maker and proceed according to the manufacturers instructions and then freeze.

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GRAM is a monthly print/digital magazine of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers. It has been created to give its readers access to varied, unbiased and unedited opinions about eating and drinking throughout the city, from independent and local sources.

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