Sorbetto d’Arancie Tarocchi

Blood Orange Sorbet

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 20 blood oranges
  • caster sugar
  • 2 lemons


Juice all but one of the oranges and measure the volume of liquid. Use half that volume of caster sugar.

Cut the whole lemons and the remaining orange into quarters, removing the pips. Place in a food processor or blender with the sugar and pulse-chop to a liquid. Add the orange juice and pulse once or twice.

Pour into an ice-cream machine and churn until frozen, or freeze in a