Refreshing Blood Orange Coconut Sorbet
This is the first batch of a blood orange sorbet we’ve ever made. The result came out so great that we immediately fell in love with this simple dessert. We like it for its fantastic purple color and refreshing citrusy, slightly tart, flavor. We already can tell, that this sorbet will be incredibly good during a warm spring day when the sun is shining bright, and you crave for a scoop of a frozen treat.
There are quite a few blood orange sorbet recipes floating around the web these days. That’s why we wanted to make our dessert to stand out. For that, we added a special ingredient – light coconut milk, to balance the flavor and make the sorbet creamier, yet healthy and dairy-free. In fact, we think it’s a wonderful dessert for people on a diet. They can still enjoy sweet and luscious dessert, but with fewer calories and only natural ingredients. Wishing you a delicious and sunny week!
TIP: To make a festive drink, place a scoop of Blood Orange Coconut sorbet in a cocktail glass and top with a chilled sparkling wine. Perfect addition to a weekend brunch!
- medium blood oranges - 6-8
- organic cane sugar - 3/4
- water - 1/4
- freshly squeezed lime juice - 1 tablespoon, or to taste
- light coconut milk - 3/4 cup
- In a small saucepan combine the water and sugar.
- Bring to a simmer over medium heat, whisking to dissolve the sugar.
- Reduce the heat and simmer the mixture for a few minutes until it becomes syrupy. Remove from the heat an let cool.
- Peel the skin of the oranges. Place the oranges into a blander and process until smooth. You'll get around 1 - 1 1/4 cups of liquid.
- In a mixing bowl combine the syrup, blood orange juice, lime juice, and coconut milk. Cover the bowl with a plastic wrap.
- Cill the mixture in a refrigerator for 1-2 hours.
- Pour the cold sorbet mixture into an ice cream maker and process according to the manufacturer’s instructions.
- You can serve the soft sorbet right away, or transfer it into an ice cream container and freeze until needed.