Blood Orange Sorbet

For the Sorbet

• juice of 1.5 kg (3 lb) blood oranges, or approx. 500

For the sorbet, heat the juice and the zest, the water and the sugar, until very hot, while stirring, until the sugar has dissolved. Do not boil or it will get bitter!

Remove the syrup from the heat and pour into a container that fits into the freezer. Leave the syrup to cool on the countertop and then place in the freezer. After 30 minutes, scrape along the edges with a spoon in order