Naturally sweetened blood orange vegan jelly is topped with a toasted almond milk sorbet in a decidedly adult take on the childhood favorite, ice cream and jelly.
![Naturally, sweetened blood orange vegan jelly is topped with a toasted almond milk sorbet in a decidedly adult take on the childhood favourite, ice cream and jelly. | Click for the recipe Naturally, sweetened blood orange vegan jelly is topped with a toasted almond milk sorbet in a decidedly adult take on the childhood favourite, ice cream and jelly. | Click for the recipe](https://ohmyveggies.com/wp-content/uploads/2023/08/Vegan-Blood-Orange-Jelly-with-Toasted-Almond-Sorbet-compressor.jpg)
Oh hello, Spring! I'm glad you're here!
I love Spring. Not too hot, not too cold and in the words of Goldilocks in her search for the perfect temperature porridge "it's just right".
Even though Spring is here I thought I'd go back to winter for a moment and share another delicious blood orange recipe so you can make the most of the last of winters blood oranges.
![Naturally, sweetened blood orange jelly is topped with a toasted almond milk sorbet in a decidedly adult take on the childhood favourite, ice cream and jelly. | Click for the recipe Naturally, sweetened blood orange jelly is topped with a toasted almond milk sorbet in a decidedly adult take on the childhood favourite, ice cream and jelly. | Click for the recipe](https://ohmyveggies.com/wp-content/uploads/2023/08/Vegan-Blood-Orange-Jelly-compressor.jpg)
Blood Orange Vegan Jelly
This beautiful blood orange vegan jelly couldn't be simpler to make. Or more pretty in its vermillion red hue.
You'll need a few blood oranges to make the juice (around 7 for this recipe). While you can buy blood orange juice, it is quite expensive.
I've also noticed, a lot of brands seem to dilute the juice with regular orange juice. So stick to fresh for this recipe. Otherwise, you won't end up with such a vibrant jelly.
You'll also need to strain the juice to remove any pulp, which you can add to a cake, to make this vegan jelly. I also like to zest the oranges before juicing them too, so nothing goes to waste.
![With a deep nutty, bordering on coffee/chocolate flavour, this Toasted Almond Milk Sorbet will be one you'll make again and again! With a deep nutty, bordering on coffee/chocolate flavour, this Toasted Almond Milk Sorbet will be one you'll make again and again!](https://ohmyveggies.com/wp-content/uploads/2023/08/Toasted-Almond-Milk-Sorbet-compressor.jpg)
Toasted Almond Sorbet
To accompany this beautiful blood red vegan jelly I've gone for a sorbet made from toasted almonds.
I love the deep nutty flavour that lingers somewhere between coffee and chocolate. And just like the jelly, the sorbet is a cinch to make too.
However, you will need an ice cream maker. An ice cream maker needn't be an expensive investment. This is the one I have.
Similar Recipes
If you love this recipe, check out these other delicious sorbet recipes:
Recipe
![](https://ohmyveggies.com/wp-content/uploads/2023/08/Blood-Orange-Jelly-1-10-compressor.jpg)
Ingredients
TOASTED ALMOND SORBET:
- 1 cup raw almonds heaped cup
- 3 ½ cups water
- 50 g liquid glucose/ glucose syrup (2 ½ tbs) note if you are using Australian tbs measures this will be 2 tbs
- 95 g raw sugar (⅓ cup)
- 2 tsp Amaretto liqueur or Vodka
- 1 tsp lemon juice
BLOOD ORANGE JELLY
- 7 - 8 blood oranges
- 1 tsp agar agar powder
Instructions
- Begin by making the sorbet. Preheat the oven to 180 celsius (350 fahrenheit) and place the almonds on a baking sheet in a single layer. Bake for 10 to 15 minutes, stirring halfway through, until fragrantly toasty. Leave to cool.
- Place the nuts in a bowl and cover with 3 cups water. Leave for 12 to 24 hours to soak.
- Drain the nuts and place in a blender with the water. Blend for 2 to 3 minutes before straining through cheesecloth or a nut milk bag. Squeeze out as much of the almond milk as you can.
- Place the remaining half cup of water in a saucepan along with the sugar and liquid glucose. Bring to a boil and simmer for 3 to 4 minutes until all of the sugar is dissolved.
- Pour into a large bowl along with the almond milk, amaretto and lemon juice. Refrigerate for 4 to 6 hours or until completely chilled.
- Churn the almond milk mixture in your ice cream maker according to manufacturers instructions. Decant into a freezer safe container and freeze.
- Juice the oranges until you have 2 cups (500mls) of juice. Strain through a fine mesh sieve. Taste the juice. If you find it too tart add 2 tsp of raw sugar. Add the agar powder and whisk to combine. Leave for 10 minutes.
- Place the juice in a saucepan and bring to a boil, over a medium heat. Reduce to a simmer, whisking ocassionally. Simmer for 5 minutes.
- Pour the juice into serving dishes and refrigerate for 4 hours or until chilled.
- To serve top the jelly with a scoop of sorbet.
Notes
Nutrition
![Naturally, sweetened blood orange vegan jelly is topped with a toasted almond milk sorbet in a decidedly adult take on the childhood favourite, ice cream and jelly.](https://ohmyveggies.com/wp-content/uploads/2023/08/Blood-Orange-Vegan-Jelly-with-Toasted-Almond-Milk-sorbet.jpg)
Rosa says
A heavenly dessert and great combo! I particularly like the toasted almond sorbet.Cheers,Rosa
Nicole @ Delicious Everyday says
Thanks Rosa 🙂 I might be biased but I love the toasted almond milk sorbet as it has a great depth of flavour compared to regular almond milk.
Tamara says
Just lovely! I have to admit that I often eat with my eyes. 😉 I've been anticipating this post, and I'm really excited to try it. It'll be a few months before we have blood oranges in south Texas, but I plan on trying the sorbet ASAP!
Nicole @ Delicious Everyday says
Thanks Tamara 🙂 I hope you enjoy the sorbet. It took quite a few attempts to get it to a point I was happy with. At least my ice cream maker has been getting a workout!! 😀
Amanda (@lambsearshoney) says
Clever you, Jen - this is such a sophisticated take on an old favourite.A very grown-up dessert.
Nicole @ Delicious Everyday says
Thanks Amanda 🙂