Fruit Sorbet

Blood Orange Sorbet

Name: Blood Orange Sorbet
Yield: 1215 grams
Ingredients: 250g Granulated Sugar (Sucrose); 20g Dextrose; 40g Morbifrutta; 450g Orange Juice; 450g Water; 3g Citrus Zest; 2g Vellutina (Sorbitol)

A bright, refreshing blood orange sorbet featuring fresh-squeezed juice and zest with Fabbri's Morbifrutta sorbet base. The recipe works equally well with regular oranges for a classic orange sorbet.

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Updated August 1, 2026 Yield 1,215g

Recipe

Ingredients

Scaled yield: 1,215g

Granulated Sugar (Sucrose) 20.6% of recipe
250g
Dextrose 1.6% of recipe
20g
Morbifrutta Supplied by Fabbri 3.3% of recipe
40g
Orange Juice 37% of recipe
450g
Water 37% of recipe
450g
Citrus Zest 0.2% of recipe
3g
Vellutina (Sorbitol) optional Supplied by PreGel 0.2% of recipe
2g

Steps

1
Combine all ingredients, starting with the dry, and blend well with an immersion blender.
2
Pour immediately into a batch freezer. Extract at the proper temperature—typically between −6°C and −7°C.

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Blood Orange Sorbet

Ingredients

Method

Blood Orange Sorbet

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
250g	Granulated Sugar (Sucrose)
20g	Dextrose
40g	Morbifrutta
450g	Orange Juice
450g	Water
3g	Citrus Zest
2g	Vellutina (Sorbitol) Optional

Step	Instructions
1	Combine all ingredients, starting with the dry, and blend well with an immersion blender.
2	Pour immediately into a batch freezer. Extract at the proper temperature—typically between −6°C and −7°C.