How to make blood orange and rosemary sorbet

There’s something shocking – in a good way – about the colour of blood orange juice.

While the peel is often orange with only flecks of red, the juice is resolutely crimson.

It’s the perfect citrus solution for jaded winter appetites and is equally suited for savoury or sweet concoctions. The season is short so grab blood oranges while you can.

This blood orange and rosemary sorbet is just the ticket when you want something that isn’t too sweet.

The rosemary adds a herbal woodiness while the colour – courtesy of the juice and peel – is stunning.

If you can’t find fresh blood oranges, look for commercial juices at your supermarket.

But do make sure they’re made from 100 per cent blood orange juice without any added sugar or water.

If using commercial juice, substitute the peel from a regular orange.

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Makes 6-8 Servings

100g caster sugar
250ml water
500ml blood orange juice + peel from one blood orange
large sprig of rosemary

Place the sugar, water, blood orange peel and rosemary in a saucepan and bring to a boil, reduce to a simmer and cook for 3-4 minutes then remove from the heat.

Allow to cool and pour the contents, including the rosemary and orange peel, into a container and place in the refrigerator to chill. This can be done the day before.

When the sugar syrup is cold, strain to remove the blood orange peel and the rosemary. Mix the syrup with the blood orange juice. Pour into the bowl of an ice cream maker and churn for about 20 minutes.

Alternatively, you can pour the mixture into a shallow pan and stir every half an hour or so to break up the ice crystals.

This is best served after you make it but can be stored in clean plastic containers in the freezer. Remove from the freezer at least 10 minutes before serving to allow to soften. Serve with a sprig of rosemary.

@juliapleonard