This vibrant blood orange sorbet recipe from Galton Blackiston will make the perfect refreshing counterpart to a citrussy dessert, such as a blood orange mousse, or you can enjoy a scoop on its own.
Place the sugar and water in a pan and bring to the boil. Keep cooking until all of the sugar has dissolved, then leave to simmer for a further 5 minutes
275ml of water
175g of caster sugar
2
Set aside to cool, then mix in the blood orange and lemon juices. Set aside in the fridge until chilled, then churn in an ice cream maker. Freeze until ready to serve
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
