Blood orange sorbet with boozy caramel oranges
- February 2010
- Serves 6
- 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.
- Dairy-free recipes
- 2.9g (0.2g saturated)
- 82.6g (78.5g sugar)
- trace salt
- 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
- 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.
- 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.
- 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.
- 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.
- Just before serving, scatter the caramel oranges with the flaked almonds and serve alongside bowls of the blood orange sorbet.
The oranges can be made 2 days in advance and kept in the fridge. Add the flaked almonds just before serving.
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