Quick & Easy

Blood orange sorbet and ice-cream slice

This is a gorgeous way to preserve the delicate flavors and colours of blood oranges.
BLOOD  ORANGE SORBET  and Ice-cream Slice



1.Stir sugar and the water in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil 1 minute. Remove from heat, cool to room temperature.
2.Combine 1 cup (250ml) of the syrup (reserve remaining syrup) and the juice in a medium jug; refrigerate until cold.
3.Churn mixture in an ice-cream machine, following manufacturer’s instructions, until firm. (Or, pour mixture into a shallow, freezer-proof container; freeze until just set. Chop mixture, process until combined.)
4.Line base and two long sides of an 11cm x 25cm (4½-inch x 10-inch) loaf pan (inside top measure) with baking paper, extending the paper 5cm (2-inches) over the sides.
5.Spread sorbet over base of pan; smooth the surface. Cover; freeze several hours or until mixture is firm.
6.Meanwhile, place vanilla ice-cream in the refrigerator for 30 minutes to soften slightly. Spoon ice-cream over sorbet; smooth top. Cover; freeze several hours or overnight, until firm.
7.Combine blood orange and orange segments with ¼ cup (60ml) of the remaining syrup in a medium bowl. Cover; refrigerate until required.
8.To serve, rub outside of pan with a warm, damp cloth. Invert pan, remove paper, cut into slices. Serve with orange segments in syrup.

Variation: For a lime sorbet (also pictured), make the syrup as in step 1, using 1¼ cups (275g) caster sugar and 1¼ cups (310ml) water. Use 1½ cups (375ml) of the syrup and ½ cup (125ml) strained lime juice for the sorbet in step 2. If blood oranges are not available, you can use 1 pink grapefruit instead. Packaged blood orange juice is available from the the refrigerated section at most major supermarkets.


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