I’ve been prowling the citrus stands at my grocery store like a serial-stalker simply waiting for blood oranges to arrive.

Well, they FINALLY did last week. At five for two dollars, I quickly nabbed ten and walked away all smiles with a kick in my step. I knew exactly what I was going to make with them. Sorbet, sherbert or whatever you wanna call it.

I’ve had my Kitchen Aid ice cream attachment for almost a whole year now and this is my quite first “ice cream” recipe that I’ve made using the thing. Seriously… what was my problem? It’s soooo darn straightforward!

Ps. What a horrible name for a fruit.

For this Blood Orange Honey Sorbet Gather:

blood oranges
honey
water

It only takes 3 ingredients to make sorbet. THREE! And this is how it all went down.

You’ll know it’s a blood orange by the dark speckling on the skin. That and when you cut into it is a glorious ruby red color. LOVE THESE!!

Next, grab a microplane and zest a tablespoon and a half of the zest.

Watch your knuckles.

Then in a small sauce pan add 1-1/2 cups of water.

Next, measure a half cup of honey… or regular sugar and add that to the pan.

And then add the zest.

Next stir it all together over high heat.

Then bring to a boil and remove immediately to let the cooling begin.

Next slice the top and bottom off of each orange.

Then slice around the fruit to remove most of the rind and pith.

I’m entirely obsessed with the fine color of these fruits. If there was a paint color called “Blood Orange” I’d pain my entire kitchen with it.

Next, slice between the white membranes to reveal the orange segments or supreme. Now THAT’S a great word.

Then squeeze to get all the juice out and into the bowl below.

Next, discard all the peels… or dump a few down the garbage disposal to deodorize that sucker.

Look at those gems!

And then add them to the bowl of your food processor.

Again… I’m so completely obsessed!!

Process for 30 seconds or until the oranges are liquefied.

Add the juice with the simple syrup and stir to combine.

Pour all of that into a container with a lid and refrigerate for 5-6 hours or overnight.

It’s the prettiest color!

To an ice cream maker {If using the Kitchen Aid attachment, the bowl should be frozen for at least 15 hours} turn the mixer on stir and pour in the blood orange & honey base.

Like magic… it starts to freeze.

Lastly, slap a lid on it and pop it in the freezer for a few hours or overnight.

Savoring the texture and flavor of the orange and honey. All the hours I waited patiently for only one little bowl of sorbet, turned out to be well worth the wait. And guilt free mind you.