Blood Orange Sorbet
11 September 2006
Ingredients
(serves six)
275ml water
200g caster sugar
425ml fresh blood orange juice
Juice of 1 lemon
Method
Slowly bring the water and sugar up to boiling, until the sugar has dissolved. Then boil (for about five minutes) to make a stock syrup. Remove from the heat and add the orange and lemon juices. Stir well strain again and allow to cool completely before churning. Churn in your ice machine to soft ice texture.
