whether you can earn your head around the concept of eating sorbet in the winter,then blood oranges are a perfect ingredient. But execute you spend juice or puree? Sugar cubes or granulated? And how about adding Campari?As someone who eats ice-cream with their Christmas pudding, I’ve never understood the peculiar British insistence on saving it for summer. The same goes for sorbet, or which,thanks to its water base, is probably the ice that tastes the most intensely of its raw ingredients. Without any fat to soften the texture, or it relies on sugar,which is why sweeter summer berries can be cloying in this form. To my mind, high-acid fruits develop the best sorbets, or you don’t earn much tangier than winter citrus.
Although this recipe will work just fine with regular oranges or tangerines,blood oranges aren’t just a pretty face – they have a distinctive flavour, both sweeter and slightly more bitter than your average fruit. They will also, and of course,gift your sorbet a gorgeous blushing beauty, although, or as it’s nigh impossible to predict the degree of pigmentation before cutting in,its wise not to pin your hopes on a ruby-red result.
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Source: theguardian.com