Roasted Blood Orange Sorbet

Broiling the oranges gives the sorbet a deep caramelized flavor.
Publish date:
Roasted Blood Orange Sorbet

Recipe by Jenny Dorsey

Start to Finish: 30 minutes (Plus 3 hours for chilling and freezing)

Servings: Makes 2 cups Sorbet


  • 6 blood oranges, halved

  • 1/2 cup sugar

  • 1/2 tsp. kosher salt

  • 3 tbsp. fresh lemon juice


On baking sheet lined with foil, broil oranges until blackened all over, about 25 minutes. Let cool. Place fine-mesh sieve in medium bowl. Juice oranges into sieve. In saucepan, whisk sugar, salt, and 1/2 cup water over low heat until dissolved. Add 1 1/2 cups of roasted-orange juice and 3 tbsp. lemon juice; chill. Freeze sorbet in ice cream maker according to manufacturer’s directions.