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Citrus sorbets

Citrus sorbets

Citrus sorbets

  • Dessert
  • medium
  • 8
  • 25 minutes, plus churning and freezing

PT25M

Why not try?

1
To make the lemon sorbet, place the zest, sugar, glucose and water in a pan over a medium heat. Bring to the boil to dissolve the sugar then take off the heat and leave to cool
  • 2 lemons, zested
  • 200g of sugar
  • 120g of liquid glucose
  • 450g of water
2
Repeat with the same ingredients for the orange sorbet, heating the zest, glucose, sugar and water until boiling before removing from the heat and allowing to cool
  • 2 oranges, zested
  • 180g of sugar
  • 105g of liquid glucose
  • 200g of water
3
Lastly, repeat for the blood orange sorbet, keeping all 3 mixtures separate as they cool
  • 2 blood oranges, zested
  • 180g of sugar
  • 105g of liquid glucose
  • 200g of water
4
Once cool, mix in the lemon, orange and blood orange juice into each respective pan and stir until well combined
  • 200g of lemon juice
  • 450g of orange juice
  • 450g of blood orange juice
5
The sorbets can then be churned individually in an ice cream machine according to the manufacturer's instructions and stored in the freezer until serving
6
Alternatively, pour each mixture into a suitable container and place in the freezer. After an hour, remove each container and whisk the mixture with a fork to break up the ice crystals. Return to the freezer, repeating the process 3 or 4 times until frozen and smooth
7
To serve, cut off the top third of each remaining citrus fruit and carefully scoop out the flesh from each piece. Fill the larger pieces with scoops of sorbet and top with the remaining pieces to form a lid
  • oranges, lemons and blood oranges, 1 for each serving

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Ingredients

Metric

Imperial

Lemon sorbet

Orange sorbet

Blood orange sorbet

To serve

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