Blood orange sorbet with boozy caramel oranges

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.