THINK. EAT .DRINK Community

A green oasis for the very best ethical businesses,
suppliers, restaurant & events out there!

Foods of March Springtime Menu- Dessert

Foods of March Springtime Menu- Dessert

Blood Orange Sorbet

250g caster sugar

125 ml blood orange juice (about 3 large oranges)

Zest of 1 blood orange

Brandy snaps, mint and flaked almonds to serve

 

1) Put the sugar in a pan with 375ml water, and heat until the sugar has dissolved fully. 

2) Stir in the orange zest and juice, and leave to cool

3) Churn the mixture in an ice cream machine until the desired consistency has been achieved

4) Serve in glasses alongside brandy snaps, and garnished with chopped fresh mint and flaked almonds

< Back To Our Community


Comments (0)



This thread has been closed from taking new comments.

Search Our Community

Search By Topic

Twitter Feed

Contact

34b York Way
London
N1 9AB

T: +44 (0) 20 7113 4221
E: info@thinkeatdrink.co.uk

Email Signup

Sign up to recieve the latest T.E.D news and offers

Website Design by Ignite Hospitality Consultants Ignite Flame