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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.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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