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Blood Orange-Pomegranate Sorbet

When guests set eyes on this ruby-red dessert, they'll know they're in for a treat. It's the perfect ending for a hearty summer or wintertime meal. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    3-1/2 cups


  • 8 medium blood oranges
  • 1 cup sugar
  • 1 cup pomegranate juice
  • 2 tablespoons orange liqueur
  • Blood orange slices and pomegranate seeds


  • Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool.
  • In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
  • Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.
Nutrition Facts
1/2 cup: 225 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 53g carbohydrate (49g sugars, 3g fiber), 1g protein.

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Average Rating:
  • TessaMB
    Dec 30, 2013

    Its really really REALLY good. I love the blood oranges and the zest especially. The addition of the pomegranate seeds I think is a must.

  • ciora
    Jan 14, 2013

    No comment left

  • Vicky Rucker
    Jan 14, 2013

    No comment left

  • maryelma
    Jan 13, 2013

    Sounds like a winner to me. Can't wait to try it. To get the seeds out of a Pomegranate just cut in half croswise, take a wooden spoon and hit the outside several times. They will all pop out. Do the same with the other half. Enjoy!!!

  • ShellyCooks
    Jan 13, 2013

    I love sorbets and would really like to try this recipe, but I do not have an ice cream maker. Is it possible to make this in the freezer and then put it in the blender?