Rooibos and Blood Orange Sorbet

Perfect citrus and sweet flavor combo from a tried and true pair!

Print Recipe

Course Dessert

Equipment

ice cream maker (optional)

Ingredients

275 ml water (1-1/4 cup)
175 gms sugar (about 7/8 of a cup)
3 tbsp Cape Orange Quince Rooibos (loose leaf)
6 blood oranges, juiced
1 lemon, juiced

Instructions

Rooibos Simple Syrup

In a saucepan, bring water to a boil. Add the sugar and Rooibos leaves and mix well. Lower the heat to low and let simmer for 5-7 minutes.
Remove from heat and strain Rooibos leaves. Let cool completely before using.

Rooibos and Blood Orange Sorbet

Combine the blood orange and lemon juices. Add the cooled Rooibos simple syrup and mix well.
Store in the fridge until chilled (for at least 4 hours), then churn in an ice cream maker following the manufaturer's instructions (20-30 minutes aprox). Freeze until firm. * ALTERNATIVELY, see instructions for making it without an ice cream machine in the notes below
Serve and enjoy!

Notes

* Instructions without an ice cream maker:
Freeze your finished mixture in a large sheet lined with parchment paper. Once it's completely frozen, break it into pieces and blend in a food processor (in separate batches, if needed). Repeat this process once more. After processing, serve immediately or freeze in a container and remove from the freezer a few minutes before serving to let it soften a bit.

Keyword blood orange, ice cream, rooibos,, sorbet, summer dessert