Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Blood Orange Sorbet

11 September 2006
Blood Orange Sorbet

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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