Delicious Magazine's Blood Orange Sorbet

Blood oranges are an extraordinary surprise - a slightly dull-looking orange reveals unexpected ruby red flesh and juice.  They are delicious in their own right, but also make a fabulous sorbet - refreshing but also sweet, and very, very easy to create.  Delicious Magazine (my favourite cookery mag) did this wonderful recipe, which you will love.  You could also make it with normal oranges, or with orange juice (less hassle!). It's also perfect for gluten and dairy-free diets - serve with some little home made macaroons!

Blood Orange Sorbet

Blood Orange Sorbet

¼ pint/150ml water

7oz/200g sugar

600ml blood orange juice (about 8-10 oranges)

juice of half a lemon

2-3tbsp amaretto (which I didn't use)

Put the water and sugar into a saucepan and heat until the sugar has dissolved.  Simmer for 5 -10 minutes, remove the saucepan from the heat and leave it to cool entirely.    

Mix the juice (add the amaretto here if you are using it) and the syrupy water, and put into an ice cream maker.

Alternatively, put the mixture into a large polythene tub and freeze for 1 hour.  Remove from the freezer, mash up the crystals with a fork, and return.  Freeze for 30 minutes, and then beat it up again – repeat another 3 times.   Then freeze until firm.  This makes the sorbet light, with a smooth texture.

Sorbet, like ice cream, is best eaten slightly warmer than frozen, so get it out of the freezer 10-15 minutes before you want to use it.