This cardamom blood orange sorbet is refreshing and tangy with a hint of cardamom flavor.
Rain or shine, our freezer is always stocked with ice creams and sorbets. One that we love lately is this cardamom blood orange sorbet which I adapted from Diana Henry's cookbook A Change in Appetite. It's tangy and refreshing with a subtle note of cardamom.
Tips for making sorbet
- Make the 2:1 simple syrup first and infuse it with cardamom and orange. If you don't like cardamom, leave it out of the recipe.
- Avoid honey, maple syrup, and agave in sorbet as their flavors alter the taste of the sorbet.
- Freeze the sorbet according to the manufacturer's instructions. The sorbet is ready when it gets lighter in color and goes from a slushy consistency to a smoother, firmer one.
- The sorbet needs at least 4 hours in your freeze to firm up.
- Remove the sorbet from the freezer 7-10 minutes before serving so it's easier to scoop.
Whenever we make a batch of this cardamom blood orange sorbet, it disappears the same day. I love serving it with fresh blood oranges for a bit of contrast in texture and flavor. This sorbet is the perfect pick me up or ending to a rich winter meal.
For more sorbet inspiration, check these recipes: blood orange and chocolate chip sorbet, strawberry elderflower sorbet.
Cardamom blood orange sorbet
This cardamom blood orange sorbet is refreshing and tangy with a hint of cardamom flavor.
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Servings: 4 servings
Equipment
- Ice cream machine
Ingredients
- 1 cup granulated sugar
- ½ cup water
- 10 cardamom pods, crushed
- zest of 1 orange
- 2 cups fresh blood orange juice
- 2 small blood oranges for serving
Instructions
- Combine sugar, water, cardamom pods, and orange zest in a saucepan and cook over medium heat until it comes to a gentle boil and the sugar is dissolved. Remove from heat and heat it cool.
- Whisk in the blood orange juice and strain the mixture into a bowl. Chill the mixture in the fridge for 1 hour.
- When the mixture is cold, pour it into an ice cream maker and process according to the manufacturer's instructions.
- Transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, at least 4 hours.
- To prepare the oranges, cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
- Scoop the sorbet into serving bowls and add orange slices before serving.
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