ICE_CREAM:Layout 1 05/06/2013 11:27 Page 183
citrus | 183
blood orange sorbet This refreshing sorbet is the grown-up version of the Orange Sorbet on page 179, offering a perfect balance of tangy, sharp orange and sweetness in every mouthful. 200g caster sugar 400ml water 400ml blood orange juice 1 teaspoon lemon juice
Pour the sugar and water into a saucepan and bring to a simmer over a medium heat. Cook, stirring, until the sugar has fully dissolved and the mixture has thickened to a syrupy consistency, then continue to simmer for a further 5 minutes. Reduce the heat to low, add the orange and lemon juice and whisk until fully combined. Remove from the heat. Pour the mixture into a bowl or large jug and leave it to cool at room temperature. Then cover it with cling film and place it in the refrigerator to chill and for the flavours to infuse fully for at least 1 hour. Pour the chilled mixture into your ice cream maker and set it to churn. Once it has finished churning, decant the partially frozen sorbet into a freezer-friendly container and leave it in the freezer to set solid. If you do not have an ice cream maker, follow the instructions on page 25. Remove the sorbet from the freezer about 15 minutes before serving so that it can soften slightly.