With the temperatures finally rising in the UK, and blood oranges in season, we’ve whipped up a mouthwatering sorbet – guaranteed to perk up your tastebuds!
I just love the ruby red colour you get once you’ve juiced the oranges. It’s packed with vitamin C too. Enjoy as part of your post exercise recovery, or impress your friends and serve up as a spectacular dessert…
to serve 4
350ml blood orange juice (about 8 oranges)
Zest of two blood oranges
125g white sugar
Juice of half a lemon
If you have an ice-cream maker, make sure the bowl is put into the freezer well in advance, according to the maker's instructions.
Pour the juice and the zest into a saucepan. Add the sugar and heat gently until the sugar dissolves, stirring occasionally. This should take about 5 minutes.
Remove the pan from the heat and stir in the lemon juice. Pour the syrup into a container, cover and refrigerate for a few hours.
When the syrup is really well chilled, pour into an ice-cream maker and churn for about 30 minutes, or until the sorbet is nice and thick.
If you don't have an ice-cream maker, then pour the cold syrup into a tupperware container and put in the freezer for about an hour and a half. Remove from the freezer, beat well with a fork or electric whisk and then return to the freezer. Repeat this process two more times and then freeze for at least an hour.