8 blood oranges, juiced
1 cup white sugar
1 tablespoon lemon juice
½ cup cold water
Place the sugar and water in a small saucepan. Stir over high heat until the sugar has dissolved.
Remove from heat and let it cool completely. Stir in the lemon juice and blood orange juice.
Pour the mixture into a bowl and refrigerate for 2 hours or until completely chilled.
Churn in an ice cream maker according to the manufacturer’s instruction – be careful not to overchurn!
Transfer the sorbet to an airtight container and freeze.