Name: Blood Orange Sorbet
Ingredients: 1 tbsp liqueur, cranberry or bay, for example; 1 kg (2 lb) blood oranges, pink grapefruit and oranges; 200 ml (6 fl oz/¾ cup) water; juice of ½ lemon; ½ vanilla bean; 250 g (8 oz/1 cup) sugar; 125 ml (approx. 4 fl oz/⅔ cup) water; zest of 2 blood oranges; juice of 1.5 kg (3 lb) blood oranges, or approx. 500 ml (16 fl oz/2 cups) juice

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

For the Sorbet

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

Method

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