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Blood orange sorbet

by
Galton Blackiston
Blood orange sorbet

PT25M

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Ingredients

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Equipment

  • Ice cream maker

Method

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1
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
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Galton Blackiston
Galton Blackiston

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.

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