Moroccan Blood Orange Sorbet

Indulge in the vibrant flavors of Morocco with this refreshing Moroccan Blood Orange Sorbet, a dessert that celebrates the bold, citrusy notes of blood oranges with a touch of exotic orange blossom water. This easy-to-make sorbet combines freshly squeezed blood orange juice, a homemade simple syrup, and the tangy brightness of lemon juice, perfectly balanced with just a pinch of salt to enhance the natural sweetness. The floral essence of orange blossom water adds a subtle, aromatic twist, elevating this frozen treat to a new level of sophistication. Whether prepared using an ice cream maker or the no-churn method, this sorbet is a quick and elegant way to savor the taste of summer. Serve scoops of this vibrant, ruby-red delight in bowls or cones, garnished with fresh blood orange slices or mint for a stunning presentation that’s sure to impress. Perfect as a palate-cleansing dessert or a fruity indulgence, this Moroccan-inspired recipe is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 6

Ingredients

• 6 large Blood oranges
• 150 grams Granulated sugar
• 240 milliliters Water
• 1.5 teaspoons Orange blossom water
• 2 tablespoons Fresh lemon juice
• 1 pinch Salt

Directions

Step 1

Step 1: Juice the blood oranges to extract about 2 cups (480 milliliters) of fresh juice. Strain the juice to remove any pulp or seeds and set it aside.

Step 2

Step 2: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring continuously, until the sugar fully dissolves to make a simple syrup. This should take about 3-5 minutes. Remove from heat and let cool to room temperature.

Step 3

Step 3: Once the syrup has cooled, combine it with the strained blood orange juice in a mixing bowl. Stir in the orange blossom water, fresh lemon juice, and a pinch of salt to balance the flavors.

Step 4

Step 4: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until the sorbet has a smooth, scoopable texture.

Step 5

Step 5: If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place it in the freezer and whisk vigorously with a fork every 30 minutes for 3-4 hours to break up ice crystals and achieve a smooth texture.

Step 6

Step 6: Once the sorbet is ready, transfer it to an airtight container and freeze for an additional 1-2 hours to firm up before serving.

Step 7

Step 7: Scoop the Moroccan Blood Orange Sorbet into bowls or cones, garnish with a sprig of mint or a thin slice of fresh blood orange if desired, and serve immediately.

Nutrition Facts

Serving size	1631.2 grams (1631.2g)

Amount per serving	% Daily Value*
Calories	1178

Total Fat 1.80g	2%
Saturated Fat 0.00g	0%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 147mg	6%
Total Carbohydrate 302.90g	110%
Dietary Fiber 25.80g	92%
Total Sugars 253.60g
Protein 10.40g	21%

Vitamin D 0IU	0%
Calcium 531mg	41%
Iron 2mg	9%
Potassium 2260mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.3%

Protein: 3.3%

Carbs: 95.4%