Blood Orange Sorbet
Submitted - Ben
Method1. Juice your blood oranges. Then measure the juice.
2. For each 250ml of juice use 50g of granulated sugar to be added.
3. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.
4. Stir the sugar back into the reserved blood orange juice.
5. Chill thoroughly, then freeze in your ice cream maker or put in the freezer and stir every half hour for a few hours to avoid crystallising.