Blood orange and rosewater sorbet

Description

Oranges and rosewater are a traditional combination in Morocco, and sometimes for breakfast we have freshly squeezed orange juice with a few splashes of rosewater mixed in. It's wonderfully refreshing, and delicious with crispy biscuits.

Ingredients

200g/7oz caster sugar
100-150ml/3½-5fl oz rosewater, to taste
600ml/1 pint blood orange juice
½ blood orange, zest only
squeeze of lemon

Method

1. Place the sugar and rosewater in a small saucepan over a low heat until the sugar has dissolved. Simmer for a couple of minutes until a thin syrup has formed. Allow to cool.
2. Add the syrup to the orange juice along with the zest and a squeeze of lemon, to taste. Churn in an ice-cream machine, or place in the freezer, stirring the sorbet by hand every half-hour for the first two hours to prevent crystallisation.