Blood orange sorbetto

Time 1 hour
Yields Servies 8 (makes about 4 cups sorbetto)
Blood orange sorbetto

Combine sugar, corn syrup and one-half cup plus 1 tablespoon water in a large saucepan and cook over low heat until the sugar is dissolved.


Turn off the heat and when the mixture reaches 70 degrees, add the blood orange juice and mix well.


Pour into an ice cream machine and make according to the manufacturer’s instructions.


Remove and place sorbetto in a lidded container, covering the surface with plastic wrap, then covering with a lid and placing in the freezer.

From Allessandro Fontana of Gelato Bar.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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