for 4 person

To scoop out the blood oranges

4	blood oranges, rinsed with hot water, dabbed dry

Sorbet

1 ½ dl	water
80 g	sugar
1	blood orange, rinsed with hot water, dabbed dry, grated zest and juice
1	lemon, the whole juice

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.

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