Blood Orange-Pomegranate Sorbet Recipe

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Blood Orange-Pomegranate Sorbet Recipe
Blood Orange-Pomegranate Sorbet Recipe photo by Taste of Home
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Blood Orange-Pomegranate Sorbet Recipe

Read Reviews
5 3 1
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

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

Directions

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.
Originally published as Blood Orange-Pomegranate Sorbet in Taste of Home Christmas Annual Annual 2012, p141

Nutritional Facts

1/2 cup: 225 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 53g carbohydrate (49g sugars, 3g fiber), 1g protein.

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  • 8 medium blood oranges
  • 1 cup sugar
  • 1 cup pomegranate juice
  • 2 tablespoons orange liqueur
  • Blood orange slices and pomegranate seeds
  1. 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.
  2. 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.
  3. 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.
Originally published as Blood Orange-Pomegranate Sorbet in Taste of Home Christmas Annual Annual 2012, p141

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Reviews forBlood Orange-Pomegranate Sorbet

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MY REVIEW
TessaMB User ID: 6083350 121608
Reviewed Dec. 30, 2013

"Its really really REALLY good. I love the blood oranges and the zest especially. The addition of the pomegranate seeds I think is a must."

MY REVIEW
maryelma User ID: 6600396 121580
Reviewed Jan. 13, 2013

"Sounds like a winner to me. Can't wait to try it. To get the seeds out of a Pomegranate just cut in half croswise, take a wooden spoon and hit the outside several times. They will all pop out. Do the same with the other half. Enjoy!!!"

MY REVIEW
ShellyCooks User ID: 6710892 196792
Reviewed Jan. 13, 2013

"I love sorbets and would really like to try this recipe, but I do not have an ice cream maker. Is it possible to make this in the freezer and then put it in the blender?"

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