i adore this sorbet. i think it was the first recipe i made from the original moro cook book and it is one which i make regularly, not least due to the fact that you don’t really need to wait for the blood orange season (around february) to get a batch in the freezer.
the reason for not waiting is that tropicana’s sanguinello juice (sanguinello is one of the three types of blood orange which exist, the other two being moro – very appropriate – and tarocco) is just as good as fresh juice when it comes to making this sorbet. it’s also fabulously easy – just place the sorbet mix in the freezer and stir every half hour until it is slushy, to ensue that you get the right texture.
the blood orange combined with rosewater makes the sorbet taste wonderfully decadent while still being refreshing and light. i particularly like it with fresh raspberries.