Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 250grams caster sugar
- 2 blood oranges, pared rind
- 1 1/4 cup blood orange juice
- 1 orange, rind (to decorate)
- Campari, chilled (to serve, optional)
Method
Step 1 of 5
Heat the sugar over a low heat in a small saucepan with 250 ml water, stirring occasionally until completely dissolved.
Step 2 of 5
Add the orange rind and increase the heat. Without stirring, boil the syrup for about 12 minutes and then set aside to cool completely.
Step 3 of 5
When it is cold, strain the sugar syrup over the orange juice and stir together. Refrigerate for about 2 hours until really cold.
Step 4 of 5
Pour the chilled orange syrup into an ice cream machine and churn for about 10 minutes. When the sorbet is almost frozen, scrape it into a plastic container and put it in the freezer compartment for a further hour until completely frozen. Alternatively, pour the chilled orange syrup into a shallow metal container and put it in the freezer for 2 hours. Remove and whisk with a hand-held electric whisk or balloon whisk, breaking up all the ice crystals. Return it to the freezer and repeat this process every hour or so until frozen.
Step 5 of 5
Serve scoops of sorbet with a splash of chilled Campari, if liked, and decorate with thin strips of orange rind.
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