Quick & Easy

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.
blood orange sorbet
3H 20M
3H 30M



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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