Moroccan Blood Orange Sorbet Recipe

Experience a taste of the Mediterranean with this vibrant and refreshing Moroccan Blood Orange Sorbet! Made with intensely flavorful blood oranges, a touch of lime, and aromatic spices, this sorbet is a delightful treat perfect for a hot summer day or a sophisticated dessert. The deep red hue of the blood oranges adds a stunning visual element, making it perfect for entertaining. Easily adaptable to your freezer, this recipe offers both ice cream maker and no-machine methods. Get ready for a burst of citrusy perfection!

Prep Time 45 mins
Cook Time 135 mins
Calories 408.2 kcal
Protein 9g
Rating Be the first
Moroccan Blood Orange Sorbet 33

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Moroccan Blood Orange Sorbet

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How to Make Moroccan Blood Orange Sorbet

  1. In a small saucepan, combine 1 cup of granulated sugar and ½ cup of water. Place over low heat.
  2. Stir until the sugar completely dissolves and the syrup becomes clear.
  3. Remove from heat and let cool completely to room temperature.
  4. Cut off the top and bottom of 3 large blood oranges so they sit flat.
  5. Following the curve of the fruit, carefully cut down the sides to remove the rind and white pith.
  6. Over a bowl, use a small paring knife to separate the orange segments from the membranes, letting them fall into the bowl.
  7. (Caution: Be careful not to cut yourself!) Once all segments are removed, squeeze any remaining juice from the membranes into the bowl.
  8. Place the orange segments and juice in a blender. Blend for 10 seconds to roughly chop the fruit. You should have approximately 2 cups of juice and pulp.
  9. In a medium bowl, combine the orange puree, cooled sugar syrup, 2 tablespoons of fresh lime juice, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cinnamon. Stir until well combined.
  10. Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
  11. Stir the chilled mixture well. If using an ice cream maker, churn according to the manufacturer's instructions. For a firmer sorbet, skip the ice cream maker and freeze in a freezer-safe container for at least 2 hours, or until solid.
  12. For optimal serving, let the sorbet sit at room temperature for 10-15 minutes before scooping to soften slightly.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

362g

Fat

0g

Carbs

34g

Frequently Asked Questions

How long does it take to make Moroccan Blood Orange Sorbet?

Moroccan Blood Orange Sorbet takes about 180 minutes from start to finish — roughly 45 minutes to prepare and 135 minutes to cook.

How many calories are in Moroccan Blood Orange Sorbet?

Moroccan Blood Orange Sorbet has approximately 408.2 calories per serving, with about 9 g protein, 34 g carbohydrates and 1 g fat.

What ingredients do I need for Moroccan Blood Orange Sorbet?

The key ingredients for Moroccan Blood Orange Sorbet are Sugar, Water, Blood Oranges, Lime, Juice Of, Ground Cumin, Ground Cinnamon. See the full list with measurements above.

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