blood orange and rosewater sorbet

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.

moro’s blood orange and rosewater sorbet

200g caster sugar

100-150ml rosewater, to taste

600ml blood orange juice (i use a tropicana carton of the sanguinello juice)

zest of ½ a blood orange (or a normal orange, if blood oranges are not in season)

a squeeze of lemon

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 forms then allow to cool.

add the syrup to the orange juice along with the zest and a squeeze of lemon, to taste. pour the mixture into a tub and put in the freezer, stirring it every half hour for at least the first two hours to prevent crystallisation.