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Cover: A dish for all seasons

07Jun 12

Blood Orange Sorbet

Blood Orange SorbetBlood oranges have a beautiful, intense colour can give vibrancy to all sorts of dishes including salads, cooked meals and desserts.

Serve blood orange sorbet for pudding with a glass of champagne, or in between courses to cleanse the palette.  This one is definitely for the grown-ups as it contains orange liqueur. (If you prefer strawberry, this strawberry sorbet with moscatel is also a tasty treat!)

What you need:

  • 250g caster sugar
  • 250ml water
  • 2 tbsp orange liqueur
  • 1L blood orange juice, freshly squeezed with the pulp strained off
  • Orange zest to garnish

What to do:

  1. First you need to make a sugar syrup.  Take a large saucepan, add the sugar and pour in the water, stirring together as the sugar begins to dissolve.  Gradually bring the mixture up to the boil, stirring constantly.  Once boiling, reduce the heat and simmer for 2-3 minutes.  Leave the mixture to cool completely.
  2. Take a large mixing bowl, pour in the blood orange juice, and stir in the liqueur.  Gradually add the sugar syrup to the orange and liqueur mixture, tasting as you go, until the combination is lovely and sweet.  If you prefer a more tart sorbet, you can control that by adding less of the sugar syrup.
  3. Once you’re happy with the flavour (and still hopefully have plenty of the mixture left for Mum!) transfer the syrupy sorbet into a freezer-proof container and set it in the freezer for a minimum of 5 hours.  And here comes the slightly tricky bit.  You will need to make the sorbet on a day when you’re going to be available to stir the sorbet occasionally as it sets.  Over the 5 hour period of setting, remove the sorbet once or twice an hour, stir it and put it back into the freezer.  The only way around this last phase is to churn the sorbet until it sets in an ice-cream maker before freezing it.
  4. When ready to serve your sorbet, spoon it into a pretty bowl or half of an emptied orange with an ice-cream scoop, garnish with the orange zest and serve with a glass of champagne.

20 minutes to prepare, plus cooling time, and at least 5 hours setting time.

Makes: 4-6 servings

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