Blood orange and rosewater sorbet
Ingredients
200g/7oz caster sugar
100-150ml/3½-5fl oz rosewater, to taste
600ml/1 pint blood orange juice
½ blood orange, zest only
squeeze of lemon
Method
- Place the sugar and rosewater in a small saucepan over a low heat until the sugar has dissolved. Simmer for a couple of minutes until a thin syrup has formed. Allow to cool.
- Add the syrup to the orange juice along with the zest and a squeeze of lemon, to taste.
- Churn in an ice-cream machine, or place in the freezer, stirring the sorbet by hand every half-hour for the first two hours to prevent crystallisation.
- Stir in freezer until ready to serve.