After making use of about half of our blood orange bounty in margaritas, I knew I wanted to something dessert-y with the rest.  None of the usual dessert items sounded great to me.  I wanted something light and refreshing, not heavy and super sweet.  It’s been a while since I have made sorbet and it turned out to be exactly what I was craving.

Normally sorbets with a base of juice and no actual fruit pulp are very icy and I tend to avoid them.  This time I decided to mix in a few tablespoons of a sweet Riesling I had on hand and it did wonders for the texture of this sorbet.  The flavor is sweet-tart and refreshing.  Andrew was just as smitten with this as I was, and together we took care of the whole batch over the course of a few nights.  He’s been asking for “store-bay” almost every night since :)

  • Yield about 4-6 servings


1 cup blood orange juice (about 6-8 oranges)*
¼ cup sugar
2-3 tbsp. soft or sparkling white wine, such as Riesling (optional)


  • 01

    Combine ¼ cup of the blood orange juice with the sugar in a small saucepan.  Heat over medium heat, stirring occasionally, just until the sugar is melted.  Remove from the heat and stir in the remaining ¾ cup of blood orange juice.  Stir in the wine.  Chill the mixture well in the refrigerator.

  • 02

    Freeze in an ice cream maker according to the manufacturer’s instructions.

  • 03

    *Can’t find blood oranges?  This can certainly be made with any variety of orange you prefer.