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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