Pink Orange Sorbet

1. Prep and freeze the oranges - Peel 3 (approx. 450–500 g) pink oranges and remove any seeds. You can leave some of the white pith for body, but remove any tough or stringy bits if you prefer a smoother texture. Blend the oranges until smooth, then pour into ice cube molds, silicone muffin cups, or mini paper cups. Freeze until solid for at least 3–4 hours or overnight.

2. Blend into sorbet - Pop the frozen orange cubes out and transfer to a high-speed blender or food processor. Add 15 ml (1 tbsp) lemon juice and 60 ml (¼ cup) maple syrup. Blend until smooth and creamy, scraping down the sides as needed.

3. Serve - Enjoy immediately for a soft-serve texture, or freeze for 30–60 minutes for a firmer scoopable sorbet.

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.