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15 July 2009
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Blood orange and rosewater sorbet orange
Sam and Sam Clark
by Sam and Sam Clark
from Casa Moro

Serves 6

Preparation time 1-2 hours

Cooking time less than 10 mins

Vegetarian


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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Find out more about these ingredients and techniques:
Rosewater
Zest
Lemon

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