Name: Blood orange sorbet
Prep time: 200 min
Cook time: 10 min
Total time: 210 min
Yield: 8
Ingredients: 2 tablespoon finely grated blood orange rind, plus extra for sprinkling; 1 cup (220g) caster sugar; 2 1/2 cup (625ml) water; 3/4 cup (180ml) blood orange juice; 1 egg white

Blood orange sorbet

Blood orange is a virtually seedless citrus fruit with blood-red rind and flesh; it has a sweet, non-acidic pulp and juice with slight strawberry or raspberry overtones.

Serves 8

Prep

3H 20M

Cook

10M

Total

3H 30M

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Ingredients

2 tablespoon finely grated blood orange rind, plus extra for sprinkling

1 cup (220g) caster sugar

2 1/2 cup (625ml) water

3/4 cup (180ml) blood orange juice

1 egg white

Method

1.Stir rind, caster sugar and water in medium saucepan over high heat until sugar dissolves; bring to a boil. Reduce heat; simmer without stirring, uncovered, 5 minutes. Transfer to large heatproof jug, cool to room temperature; stir in juice.

2.Pour sorbet mixture into loaf pan; cover tightly with foil; freeze 3 hours or overnight.

3.Process mixture with egg white until smooth. Return to loaf pan, cover; freeze until firm. Sprinkle with extra orange rind, if desired.

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Ingredients

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