Orange Saffron Sorbet

Lobbing an icy spoonful of this sorbet into your mouth after a long, hot day reminds you that sunshine can exist after dusk… Saffron adds an exotic full flavour to the tangy orange, offering a unique cool flavour to allay the calescent summer.

Orange Saffron Sorbet

1 cup purified water (bottled water)
3/4 cup sugar
1/8 tsp saffron threads (about 6-8 threads)
1 3/4 cup freshly squeezed orange juice (about 6 oranges)
1/4 cup freshly squeezed lemon juice (1-2 lemons)

Combine water and sugar in a medium saucepan, and bring contents to a boil over high heat. Add the saffron threads, remove from heat, cover, and allow to steep for 5 minutes.

Whisk in the orange and lemon juice. Allow to cool for 20mins.

Once cooled, pour the liquid from the saucepan through a fine sieve into a freezer appropriate container (this way you get any saffron and orange bits out of the liquid.)

**If you don’t have an ice cream maker (which I didn’t)**
Place container in the freezer for 30mins and allow the liquid to get slushy. Then remove from the freezer and blend with a hand blender until light and churned. Replace back in the freezer until frozen, then enjoy!

**If you have an ice cream maker**
Pour liquid into the ice cream maker and churn according to the manufacturer’s instructions until sorbet has formed. Place sorbet back into the freezer appropriate container and freeze!

Summer colour blocking as seen in Paris…

Pic courtesy 



Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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