Recipes for our Juice

Blood Red Orange Sorbet

400gm of Sugar

Blood Orange Sorbet

(Photo credit: chriscook04)

! Lemon (seeds removed)
1 Litre of Italian Blood Red Orange Juice (Rosso)

Mix the blood orange juice, the juice of the lemon and the sugar in a blender or until combined.
Pass the liquid through a very fine sieve.
Freeze in a shallow container, stirring every half hour or so until it has a flaky texture.
Churn in an Ice Cream machine until ready.

Blood Orange Granita

1 part Blood Orange Juice

Blood Orange Sorbet

(Photo credit: chriscook04)

1 part Water
Sugar to taste
1/4 part Lemon Juice – optional

Mix all ingredients then place in pan or pot and freeze. When frozen scrape out with a fork and serve as required

Blood Orange Vinaigrette

1/2 cup Blood Orange Juice
1 teaspoon sugar
1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon shallots – finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sherry vinegar

Mix juice,sugar, mustard, shallots and vinegar. Slowly whisk in olive oil until combined. Salt and pepper for seasoning.


Blood Orange Zabaglione

250 ml Blood Orange Juice
100 ml Lemon juice
6 Egg yolks- Large
4 tablespoons caster sugar

Place all ingredients in a bowl over a pan of simmering water. The bowl must not touch the water.
Whisk till fluffy and firm-about 10 mins
Divide into eight glasses and serve.

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• Blood Orange Bellini –
• Blood Orange Berry Punch –
• Blood Orange Champagne Cocktails –
• Blood Orange Creme Anglaise –
• Blood Orange Curd –
• Blood Orange Custard with Coconut wafers –
• Blood Orange Gelatin –
• Blood Orange Glaze –
• Blood Orange Granita –
• Blood Orange Lemonade –
• Blood Orange Marinated Pork Chops –
• Blood Orange Martini –
• Blood Orange Soufle –
• Blood Orange Tart –
• Chocolate Soufle with Blood Orange Creme Anglaise –
• Grilled Mahi Mahi with Blood Orange sauce + Salsa –
• Grilled Santa Barbara Prawns with Blood Orange Glaze –
• Veal Loin with Sicilian Blood Orange Sauce –

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