Seville orange sorbet

Seville orange sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Seville oranges are too bitter to eat on their own, but in a sorbet they work really well. This sorbet is very different from blood orange sorbet in terms of taste and colour, as it’s much tangier and paler.

Ingredients

Quantity Ingredient
8 seville oranges
1 lemon
650ml Sugar syrup

Method

  1. Wash and dry the oranges. Take 2 of the oranges and carefully zest in thin strips. Grate fine zest from another 2 oranges so you end up with different sizes and textures in the finished sorbet.
  2. Cut the oranges and lemon in half and juice them all together. Stir the juice and sugar syrup. Add all the zest and refrigerate for 6 hours or preferably overnight.
  3. Pour into an ice-cream maker and churn. The zest helps the sorbet freeze, so don’t remove it.
  4. Spoon the churned sorbet into a container, or freeze until needed, removing it 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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