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+ servings
bowl with cardamom blood orange sorbet and fresh blood orange slices
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5 from 2 votes

Cardamom blood orange sorbet

This cardamom blood orange sorbet is refreshing and tangy with a hint of cardamom flavor.
Prep Time5 minutes
Cook Time10 minutes
Freezing Time4 hours
Course: Dessert
Cuisine: American, Italian
Servings: 4 servings
Author: Vy Tran


  • Ice cream machine


  • 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


  • 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.