Design to Dish: Homemade Blood-Orange Sherbet

Whenever a new year comes around, I start to crave lighter, brighter-flavored treats. Don’t get me wrong, I love all of the rich, spice-laden holiday foods—cookies and cakes and candies and baked goods galore—but a fresh start makes me want fresh flavors, too. I love citrus fruits year-round, but they’re especially welcome in the winter, when they offer a bright contrast to season’s heavier flavors. Blood oranges are plentiful right now, and they’re one of the prettiest and sweetest of all citrus fruits. They give this delicious sherbet it’s magnificent magenta color, which pairs perfectly with the gorgeous pink Minted art print featured below!

minted wall art blood orange ice cream dessert sherbet recipe Blood-Orange Sherbet (recipe below) inspired by  Swirls and Strokes by Artsy Canvas Girl Designs

Of course, every recipe I make for this Julep food series tastes good (obviously!), but this sherbet is completely out of this world. It seriously knocked my wooly winter socks off! We devoured the entire batch in one afternoon, and everyone was really bummed there wasn’t more. I’m already planning to stock up on blood oranges next time I go grocery shopping so that I can make this a few more times before the season ends. It’s sweet and tart, smooth and refreshing, all at the same time and I’m sure you’ll enjoy as much as we do.

Click through for the homemade blood-orange sherbet recipe

blood orange dessert ice cream sherbet recipe

Blood Orange Sherbet
Makes 4 servings
Adapted from  Brown Eyed Baker

1 tablespoon blood-orange zest
1 cup sugar
a pinch of salt
2 cups fresh-squeezed blood orange juice (about five blood oranges)
3 tablespoons fresh-squeezed lemon juice
1 teaspoon vanilla
2/3 cup heavy cream

Combine the zest, sugar, and salt in a food processor, and pulse until combined (the sugar will look like wet sand). While the food processor is running, slowly add the blood-orange juice and the lemon juice. Allow the food processor to run for 1-2 minutes to dissolve the sugar. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate 2-3 hours. When the mixtures is chilled, combine the vanilla and heavy cream in a medium bowl, and whip the cream until it forms soft peaks. Gradually beat in the juice mixture. Pour everything into the bowl of an ice cream freezer, and freeze according to manufacturer’s instructions. When it is ready (when it has reached soft serve consistency), scoop it into a container with a tight-fitting lid, cover it, and place it in the freezer to harden.

More Easy Recipe Ideas:
• Pink and Blue Oreo Pops
The Best Red-Velvet Cupcakes
Crispy Sweet Potato Fries (with printable cone!)

Find more of Melissa on her blog.

  1. What a beautiful hue! I picked up a bunch of blood oranges and I’m going to give it a try…sherbet on a snow day! 🙂