Bo Friberg

Blood Orange Sorbet

Preparation info
  • Yield: approximately

    6 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds 12 ounces (1 kg 250 g) blood oranges (approxima

Method

  1. Juice the oranges. Strain the juice; there should be approximately 2 cups (480 ml). Proceed as long as you have reasonably close to this amount.
  2. Combine the orange juice a