Sangre Sorbet

By 01/13/2021January 5th, 20242 Comments

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I have a big time crush on these skull-shaped sangre sorbet spoons. Say that 5 times fast…lol. Not only are they refreshing and delicious, but they turned out so cute I can’t stop looking at them. They’re moody and mysterious and make me feel happy and want to have a dark and romantic Halloween dinner, not on October 31, but like…tonight.

Inspiration for this recipe again comes from the HBO’s show Trueblood. I can’t describe the actual episode but it was in season 3 when Sookie, Alcide and Eric travel to Mississippi to find Bill, who had been kidnapped by Russell Edgington, the vampire King of Mississippi. Russell’s partner, Talbot had prepared dinner for the vampire guests. It was memorable to me because it was the first time on Trueblood that there was an actual dinner scene in the series where vampires ate, even if it was only blood prepared in various ways. But the two dishes that stood out to me were, a warm Blood Bisque infused with Rose Petals, which obviously I made a version of it here, and a delightful Blood Gelato for dessert.  So, here’s my version of Talbot’s Blood Gelato that I call Sangre Sorbet.

I used skull molds from Shaped Ice Molds  (Affiliate link) and unlike the last time I used the molds for my I Scream Cones where I used both top and bottom pieces, this time I only used the skull half of the mold so that they’d lay flat on the spoons. Serving it on spoons creates a fun way to cleanse the palate between courses of my vampire inspired dinner.

This recipe makes 4 cups of sorbet so there should be a lot of extra sorbet depending on how many skull molds you have.  But if you don’t have skull molds, just use a small cookie scoop to serve them up on spoons. The deep blood red color of the sorbet is enough to keep with the vampire theme of the meal.

Sangre Sorbet

A skull-shaped spoonful of blood red sorbet made with black cherry and pomegranate.
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Course: Dessert
Keyword: gothic, Halloween, Halloween Food, skulls
Servings: 4 cups



  • 2 lbs frozen black cherries
  • 3/4 cup cherry pomegranate juice
  • 1 cup sugar


  • Blend cherries, juice and sugar in a blender until smooth.
  • Transfer fruit mixture into only half the skull mold and freeze four hours or overnight. Place remaining sorbet into a loaf pan and freeze. Remove frozen sorbet skulls and place in a plastic container and return to them freezer until ready to serve.
  • Clean silicone skull molds and refill. Scoop some of the sorbet from the loaf pan into the skull mold and let it thaw a bit. Tap the mold on the counter to work the melting sorbet into the molds and then freeze skull molds. Repeat until you have desired number of sorbet skulls.
  • Alternative: If you don't have skull molds, simply use a small cookie to scoop out small balls of sorbet and serve on spoons or in bowls.


This post contains an affiliate link where I earn commission when a purchase is made.


  • Jose says:

    I’ve enjoyed the True Blood series multiple times. Last one being during this pandemic. The Sangre (blood in Spanish) sorbet must be a welcome threat after all those blood dishes.
    Keep ‘em coming. I am a follower for life.

    • Lori Castellon says:

      Yes, it definitely cleanses the palate after too much blood. 😉 lol. Thank you for your comment.

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