A sensational sunset sorbet


Is it Summer? Winter? Spring? These sporadic bouts of sunshine have got me thinking of ice creams and sorbets. But who am I kidding – I get quite uncomfortable when I don’t have anything cold and smooth in the freezer (besides the vodka) for consuming after dinner.

I’m quite lucky living where I do as we have the most fantastic ice cream shop just down the road – they make theirs with a custom-made ice cream machine imported from Italy and it is truly fabulous. Frozen yoghurts, sorbets, ices, ice cream cakes, even boldly tasty low-cal versions are all on offer and the queue stretches out of the door for the entire summer. The master ice cream maker resides upstairs in secret. A rare glimpse can be caught when he comes down with the latest batch of stracciatella or rocher or something more exotic.


That said, nothing quite matches making an ice at home. Sorbet is a great starting point as, rather like panna cotta, incredible results can be achieved by anyone with even a basic cooking knowledge and with just a few ingredients. This recipe is perfect with blood oranges as they lend a stunning bright colour to the sorbet – although it would be equally delicious made with a good old Navel.


Blood orange sorbet (serves 3-4)




  • 350ml blood orange juice (about 6 oranges)
  • 75g caster sugar
  • 1 tbs liquid glucose (optional, but will make the sorbet smoother)




Place the sugar in a saucepan and add 100mls of the orange juice. Warm over a low heat and stir until the sugar is dissolved.


Pour the contents of the saucepan into a jug with the remaining 250ml orange juice and chill until cold. Churn in an ice cream machine if you have one. Alternatively, freeze in a Tupperware box for an hour. Remove from the freezer and whisk gently to break up the ice crystals. Return to the freezer. Repeat this process three or four times.


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