A sorbet is a refreshing way to end a dinner party meal and showcases the vibrant colour of the blood orange. You can make this in an ice cream machine or simply pop it into your freezer.
Ingredients
- 200g caster sugar
- 600ml blood orange juice
- Juice of ½ lemon, or to taste
- 2-3 tbsp amaretto
For the caramelised oranges
- 6 oranges, or blood oranges
- 2 tbsp amaretto
- 150g caster sugar
- 30g flaked almonds, toasted
Method
- 1. For the sorbet, place the sugar and 150ml water in a small pan and simmer for 5-10 minutes until syrupy. Remove from the heat and cool.
- 2. Stir the orange and lemon juice and the amaretto into the syrup. Pour into an ice cream machine and churn according to the manufacturer’s instructions (or pour into a freezerproof box, cover with a lid, chill for 1 hour, then whisk every 30 minutes for 2 hours to break up the ice crystals). Freeze until firm.
- 3. Cut a thin slice from the top and bottom of each orange. Sit each on a board then, working around the orange, cut away the skin and pith in strips. Cut into rounds and put in a large, shallow serving bowl. Drizzle with the amaretto and set aside.
- 4. Tip the sugar into a large, heavy frying pan, place over a medium heat and shake occasionally (do not stir or the sugar will crystallise). Leave until the sugar is a golden caramel colour. Drizzle the caramel over the oranges and leave for 30 minutes to allow the flavours to infuse.
- 5. Just before serving, scatter the caramel oranges with the flaked almonds and serve alongside bowls of the blood orange sorbet.
Nutritional info
Per serving: 372kcals, 2.9g fat (0.2g saturated), 3.3g protein, 82.6g carbs, 78.5g sugar, trace salt
Chef's tip
The oranges can be made 2 days in advance and kept in the fridge. Add the flaked almonds just before serving.