When you think about blood orange sorbet you would naturally assume blood orange juice + sugar and then churn, freeze and serve, no?
Well think again and think vanilla! Yes, I said vanilla – bean, seeds and all!
700ml of blood orange juice, freshly squeezed
170g golden caster sugar
Vanilla bean, split & seeds removed
1. Put the sugar, water, vanilla bean and seeds together in a saucepan and stir over a medium heat until the sugar has dissolved. Remove the vanilla bean and allow to cool.
2. Juice your blood oranges and then stir in the water and sugar mixture.
3. Chill thoroughly and transfer the sorbet mixture to your ice cream maker and proceed according to the manufacturers instructions and then freeze.
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