Blood orange sorbet

Blood orange sorbet

By
From
Huxtabook
Makes
600 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
500ml blood orange juice, strained
110g caster sugar
20g powdered glucose

Method

  1. Heat 250 ml of the orange juice in a saucepan. Add the sugar and glucose and heat until the sugar and glucose have dissolved. Stir in the remaining orange juice and store in the fridge overnight to chill.
  2. The next day, churn in an ice-cream machine according to the manufacturer’s instructions, then return to the freezer for a few hours to firm up. The sorbet will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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