Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To scoop out the blood oranges
Sorbet
How it's done
To scoop out the blood oranges
Slice a lid approx. 2 cm thick from the top of each orange. Carefully loosen the flesh from the oranges using a knife, place in a blender. Cover and freeze the orange skins and lids for approx. 4 hrs. or overnight. Puree the flesh until smooth.
Sorbet
Bring the water and sugar to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., leave to cool. Add the orange zest and juice to the syrup along with the lemon juice and the puréed fruit.
To freeze
Pour the sorbet mixture into a wide stainless steel bowl, freeze the mixture for approx. 3 hrs., puree. Transfer the sorbet to the frozen orange skins, freeze for a further 2 hrs. Place the orange lids on top of the sorbet, plate up.
| Tip: | Cover and store any leftover sorbet in the freezer. Keep for approx. 2 weeks. |
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