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Blood Orange Sorbet - Fruit Sorbet
sorbet

Blood Orange Sorbet

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 Yield 1,215g

Recipe

Ingredients

Scaled yield: 1,215g

  • Granulated Sugar (Sucrose) 20.6% of recipe
    250g
  • Dextrose 1.6% of recipe
    20g
  • Morbifrutta 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 0.2% of recipe
    2g

Process

Method

  1. 1

    Combine all ingredients, starting with the dry, and blend well with an immersion blender.

  2. 2

    Pour immediately into a batch freezer. Extract at the proper temperature—typically between −6°C and −7°C.

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