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.
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