Pink Orange Sorbet
Frozen Sweets
Ingredients:
- 3 pink oranges (about 450–500 g), peeled and seeds removed
- 15 ml (1 tbsp) lemon juice, freshly squeezed
- 60 ml (¼ cup) maple syrup
Equipments:
Cutting board and knife
Blender or food processor
Ice cube molds orsilicone muffin cups
Freezer-safe container
Spatula or scraper
Ice cream scoop (for serving)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Freezer Friendly
Nutrition:
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Instructions:
- Blend the Sorbet
Squeeze the juice from 3 pink oranges (450–500 g). Add to a blender with 15 ml (1 tbsp) lemon juice and 60 ml (¼ cup) maple syrup. Blend until smooth. - Freeze
Pour into a shallow freezer-safe container. Freeze for 4–6 hours, stirring every 30–40 minutes for the first 2 hours to break up ice crystals, then freeze solid. - Serve
Scoop into bowls or glasses and serve immediately.
Notes:
Use frozen fruit for the best texture. Fresh fruit produces a slushy result without an ice cream maker.
Blend only until smooth — over-blending warms the mixture and makes it soupy. Work quickly.
Tips:
Serve immediately for soft-serve texture, or freeze 2–3 hours for a firmer scoop. Let sit at room temperature 3–5 minutes before scooping if frozen solid.
Storage:
Keep in a sealed container in the freezer for up to 2 weeks. Press parchment paper directly onto the surface to prevent ice crystal formation.
Swaps:
Blood oranges can be replaced with regular oranges or a combination of grapefruit and orange. Beet powder can be omitted or replaced with a few frozen raspberries for the pink color.
Pink Orange Sorbet
Ingredients:
- 3 pink oranges (about 450–500 g), peeled and seeds removed
- 15 ml (1 tbsp) lemon juice, freshly squeezed
- 60 ml (¼ cup) maple syrup
Features:
Instructions:
- Blend the Sorbet
Squeeze the juice from 3 pink oranges (450–500 g). Add to a blender with 15 ml (1 tbsp) lemon juice and 60 ml (¼ cup) maple syrup. Blend until smooth. - Freeze
Pour into a shallow freezer-safe container. Freeze for 4–6 hours, stirring every 30–40 minutes for the first 2 hours to break up ice crystals, then freeze solid. - Serve
Scoop into bowls or glasses and serve immediately.
