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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

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