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Blood-Orange Pomegranate Sorbet

 Blood-Orange Pomegranate Sorbet
When guests set eyes on this ruby-red dessert, they'll know they're in for a treat. It's the perfect ending for a hearty wintertime meal. —Taste of Home Test Kitchen
7 ServingsPrep: 20 min. + freezing


  • 8 medium blood oranges
  • 1 cup sugar
  • 1 cup pomegranate juice
  • 2 tablespoons orange liqueur
  • Blood orange slices and pomegranate seeds


  • Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of
  • the oranges. Strain and discard pulp. In a small saucepan, combine
  • the sugar, orange juice and peel. Cook and stir over medium heat
  • until sugar is dissolved. Set aside to cool.
  • In a large bowl, combine the orange juice mixture, pomegranate juice
  • and orange liqueur. Fill cylinder of ice cream freezer two-thirds
  • full; freeze according to manufacturer's directions.
  • Transfer to a freezer container; freeze for 4 hours or until firm.
  • Spoon into dessert dishes. Garnish with orange slices and
  • pomegranate seeds. Yield: 3-1/2 cups.
Nutritional Facts: 1/2 cup (calculated without garnishes) equals 225 calories, 0 fat (0 saturated fat), 0 cholesterol, 4 mg sodium, 53 g carbohydrate, 3 g fiber, 1 g protein.