Blood orange sorbet with boozy caramel oranges

Blood orange sorbet with boozy caramel oranges
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 15 minutes to cook, plus churning and freezing

This sorbet recipe 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.

Nutrition: per serving

Calories
372kcals
Fat
2.9g (0.2g saturated)
Protein
3.3g
Carbohydrates
82.6g (78.5g sugar)
Salt
trace salt
Calories
372kcals
Fat
2.9g (0.2g saturated)
Protein
3.3g
Carbohydrates
82.6g (78.5g sugar)
Salt
trace salt

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.

delicious. tips

  1. The oranges can be made 2 days in advance and kept in the fridge. Add the flaked almonds just before serving.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Marmalade recipes

Seville orange and vanilla bean marmalade

You can do more with our marmalade recipe than eat it on toast. Try adding...

Save recipe icon Save recipe icon Save recipe

Chocolate orange recipes

Chocolate orange cupcakes with cheesecake cream

Eat these fudgy chocolate orange cupcakes warm or cold – the chocolate-coated orange peel adds...

Save recipe icon Save recipe icon Save recipe

Make-ahead summer dessert recipes

Orange, polenta and olive oil cake with mascarpone and thyme

The citrus juiciness of the orange and the fragrance of the thyme-infused mascarpone make this...

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Individual cranberry and candied orange panettoni

This is Debbie Major’s recipe for for fragrantly festive Italian panettoni. They make brilliant edible...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine