Blood orange and cardamom sorbet recipe
This can vary a lot in colour depending on what the flesh of your blood oranges is like; sometimes it's an orangey-red, others more pinky. If you don’t like cardamom just leave it out. It does tie the pudding to the other two dishes in the menu, though.
Ingredients
- 135 g granulated sugar
- 8 cardamom pods, crushed
- 1 blood orange or regular orange, finely grated zest
- 250 ml blood orange juice
- 0.5 lemon, juice only
- 1 cup pistachios, to serve (optional)
- 4.8 oz granulated sugar
- 8 cardamom pods, crushed
- 1 blood orange or regular orange, finely grated zest
- 8.8 fl oz blood orange juice
- 0.5 lemon, juice only
- 1 cup pistachios, to serve (optional)
- 4.8 oz granulated sugar
- 8 cardamom pods, crushed
- 1 blood orange or regular orange, finely grated zest
- 1.1 cups blood orange juice
- 0.5 lemon, juice only
- 1 cup pistachios, to serve (optional)
Details
- Cuisine: Indian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Put 150ml (5fl oz) of water and the sugar in a saucepan and heat, stirring to help the sugar dissolve. Add the cardamom, zest and juices and bring to the boil. Take off the heat and leave to cool.
- Strain and put the liquid into an ice-cream maker to churn, or pour into a broad, shallow, freezer-proof container and put in the freezer. If you choose the latter method, when the bits round the outside have become firm, mix everything up together again with a fork.
- Do this three or four times during the freezing process, to break up the crystals and ensure a smooth sorbet. If you don’t want to do it by hand you can put it in the food processor and whizz briefly, but I can never be bothered with the washing up.
- Serve the sorbet with some pistachios – crushed or chopped – on top of each portion (if using).
Recipe taken from A Change of Appetite by Diana Henry, published by Mitchell Beazley, £25 (www.octopusbooks.co.uk)
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature