Servings: 10-12

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Sunburst Sorbet


6 medium (3 pounds) Frieda’s Moro (Blood) Oranges
1/2 cup water
1 1/3 cups light corn syrup
1 cup half-in-half
Dash salt


Cut the oranges into halves. Cut the pulp segments from the shell and membrane with a small sharp knife. Process the pulp in a blender or food processor until it is puréed. Pour the pulp through a sieve, pressing hard on the solids with the back of a spoon. You should have about 2 cups of juice. Combine the juice with the water, corn syrup, half-and-half and salt and mix well. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

Tip: No ice cream maker? Try this: Pour the orange mixture into a shallow metal pan; freeze until partially frozen. Spoon the mixture into a chilled bowl and beat with an electric mixer until fluffy. Spoon into a freezer container; freeze until firm.