Blood Orange Sorbet

Sorbet makes my heart happy because I’m able to indulge in a frozen concoction similar to ice cream without the horror of dairy-induced breakouts or inflammation. Mango is my second fave!

via Leite’s Culinaria

Elements

2 C Fresh blood orange juice (10-12 oranges)

1 C Organic Cane Sugar

2 T Lemon Juice

1/4 C Cold Water

1/4 tsp Almond Extract

Directions

1. In a small saucepan over medium heat, add water and sugar.

2. Bring mixture to a boil while whisking to ensure sugar dissolves; remove from heat.

3. Add blood orange and lemon juices to simple syrup and stir well to combine.

4. Add almond extract.

5. Pour mixture into a shallow baking dish—I use glass—and refrigerate for 2 hours.

6. Once chilled, add mixture to ice cream maker to process or place in an air-tight freezer-safe dish to freeze (at least 4 hours).

Sorbets pair nicely with prosecco or champagne punch, too!