Pink Orange Sorbet
Ingredients:
- 3 pink oranges (about 450–500 g), peeled and seeds removed
- 15 ml (1 tbsp) lemon juice
- 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
Raw
Grain-Free
Soy-Free
Freezer Friendly
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Stir the mixture every 30-45 minutes while it freezes, breaking up any ice crystals that form around the edges — skipping this is what leaves sorbet with a hard, icy texture instead of a smooth, scoopable one.
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.
Every ingredient here earns its place, but a few really shape the dish. The lemon juice adds acidity that brightens and balances the dish. The maple syrup brings natural sweetness with a hint of caramel depth.
Pink Orange Sorbet
Ingredients:
- 3 pink oranges (about 450–500 g), peeled and seeds removed
- 15 ml (1 tbsp) lemon juice
- 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:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The lemon juice adds acidity that brightens and balances the dish. The maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Stir the mixture every 30-45 minutes while it freezes, breaking up any ice crystals that form around the edges — skipping this is what leaves sorbet with a hard, icy texture instead of a smooth, scoopable one.
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.
