Blood orange and pomegranate sorbet recipe

Diana Henry
·1 min read
Blood orange and pomegranate sorbet - Yuki Sugiura
Blood orange and pomegranate sorbet - Yuki Sugiura

This is a glorious colour. Make sure to use proper pomegranate juice. You can halve and squeeze the pomegranates, or buy juice.

Prep time: 15 minutes, plus freezing time | Cooking time: 5 minutes




  • 9 blood oranges

  • about 200ml pure pomegranate juice (not 'juice drink')

  • juice of 1 lemon

  • 150g granulated sugar


  1. Juice the oranges and put through a nylon sieve. Measure and add enough pomegranate juice to bring it up to 750ml. Add the lemon juice.

  2. Put the sugar into a saucepan with 100ml water and heat gently, stirring to help the sugar dissolve. When it has dissolved completely add it to the fruit juice. Chill in the fridge.

  3. Churn in an ice-cream machine, or freeze in a broad, shallow container. If you use the freezer, beat it (with an electric hand mixer or in a food processor) four times during the freezing process. Do it first when the juice at the edges of the container has completely frozen, then a further three times over the next 12 hours or so. It may freeze more quickly – it depends how cold your freezer is.

  4. If you forget about it you can defrost it a bit, whizz it in a food processor and still get a sorbet, so all is not lost. This sorbet sets hard and goes soft quickly – remember that when you serve it.

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