Red Orange Sorbet

Looking for a simple elegant desert to serve at your next dinner? Look no further. This delicious red orange sorbet is sure to wow the crowd with hardly any effort! Remember: increase your intake of antioxidants, anthocyanins, ascorbic acid, and phenolics by choosing organic red oranges. These naturally occurring chemical compounds found in plants have been shown to play a role in protecting against heart disease and cancer. You can increase your intake by choosing organic red oranges for this delicious dessert.

The Research

A study published in the European Journal of Nutrition sought to determine if organically grown red oranges are more nutritious than conventionally grown red oranges. In order to do this, they compared the beneficial chemicals in each, quantified the total antioxidant activity, and measured the protective ability of extracts from organic and conventionally grown red oranges against cellular oxidative damage using cell cultures. The study found that organically grown red oranges contained significantly more anthocyanins, ascorbic acid and higher total antioxidant activity than conventionally grown red oranges. Organic red orange extract was also more effective in protecting cells from damage than conventionally grown red oranges. The authors conclude, “Our results clearly show that organic red oranges have a higher phytochemical content (i.e., phenolics, anthocyanins and ascorbic acid), total antioxidant activity and bioactivity than integrated (conventional) red oranges.”

Photo credit: Jennifer Murawski Photo credit: Jennifer Murawski

The Recipe


  • 1 cup organic brown sugar
  • 4 cups of freshly squeezed organic red orange juice with the pulp
  • 1 Tbsp. red orange zest


In a saucepan, combine one cup of red orange juice and sugar. Stir frequently over medium heat until the sugar is dissolved. Combine the sugar and juice mixture with the remaining orange juice and zest, and chill thoroughly in the refrigerator (about 2 hours). Freeze the mixture in your ice cream maker. If you do not have a ice cream maker, pour the mixture into a shallow metal baking pan and place in the freezer. Stir the mixture every hour with a fork until it is completely frozen. Freeze until completely chilled (roughly 2 to 3 hours depending on refrigerator temperature). Regardless of which method you use to freeze your sorbet, it is best served within 2 to 3 hours of freezing.


Banner Photo Credit: psdphotography;


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