April 15, 2012 Blood Oranges

Blood Orange Sorbet

I’m a little bit obsessed with blood oranges at the moment, and served this with a chocolate tart. It’s based on a recipe by Galton Blackiston.

275ml water
175g caster sugar
425ml of blood orange juice

juice of 1 lemon

Make a simple sugar stock syrup with the water and the sugar. Bring to the boil, and once the sugar has dissolved, simmer gently for another 5 minutes. Allow to cool then add to the orange and lemon juices. Put into the fridge to chill. Put the mixture into an ice-creamer maker, or into a shallow container, turning every half an hour or so to disperse the ice crystals. Allow to soften slightly (for around 15 minutes) before serving.

I’m passionate about food, its provenance and its sustainability. As a technical cook, I like to see what’s happening in the kitchens of Michelin starred restaurants, but you’re just as likely to find me at home making sourdough. You can find some of my recipes in In The Mix 2, an award-winning Thermomix cookbook.

I’m also truly blessed – I can open my fridge at any time and know it’s crammed with all manner of loveliness – but that’s not the case for everyone. There are people all around me in the UK who rely on food banks to feed their kids, and themselves, and every box of cereal or teabag makes a difference. You can donate food to your local food bank, or time, or money, and if you want more information the best starting place is http://www.trusselltrust.org.