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Blood Orange and Rooibos Sorbet

Citrusy and sweet, this sorbet is for everyone!
Total Time5 hrs
Course: Dessert
Cuisine: American, Italian
Keyword: ice cream, rooibos, sorbet
Servings: 4


  • Ice cream maker


  • 275 ml Water
  • 175 gms Sugar
  • 2 tbsp Rooibos (loose leaf)
  • 6 Blood oranges, juiced
  • 1 Lemon, juiced


Rooibos Simple Syrup

  • Place the sugar, Rooibos leaves and water in a pan and bring to the boil. Keep cooking until all of the sugar has dissolved, then leave to simmer for a further 5 minutes.
  • Remove from heat and strain Rooibos leaves. Let cool.


  • Once the simple syrup is completely cool, mix in the blood orange and lemon juices.
  • Store in the fridge until chilled (for at least 4 hours), then churn in an ice cream maker following the manufaturer's instructions (I churned it for about 20 minutes).
  • Freeze until firm.
  • Serve and enjoy!


***If you don't have 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.