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

Details

  • Cuisine: Indian
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. 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.
  3. 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.
  4. 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)

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