Blood Orange Sorbet

• 20 g sugar cubes
• 8 oranges, segmented
• 120 g water</

Rub sugar cubes over oranges in a medium sized pot. Add water and bring to a boil. Add sugar, glucose and stabilizer and cook to 100°C. Pour over juice and refrigerate until cold. Add alcohol and refrigerate to mature for at least 4 hours. Use a hand blender until smooth. Strain and process in an ice cream machine.