Blood Orange Sorbet Rich, zesty and tasty!

• The juice and finely grated zest of 10 blood oranges
• 150 g (5 oz) c

Place the sugar, water and orange zest in a saucepan and bring to the simmer. Cook for 10–15 minutes. Strain the juice of the oranges and lemons together. Add to the syrup and leave to cool. The sorbet syrup is now ready to be finished in the ice-cream maker and churned for 20–25 minutes to a smooth consistency. Freeze until firm. If you do not have an ice-cream machine, freeze the mix, whiskin