Pomegranate and blood-orange sorbet with orange-flower water

Pomegranate and blood-orange sorbet with orange-flower water

By
From
New Middle Eastern Food
Makes
1 litre
Photographer
Mark Roper

Pretty as a picture, this light, cleansing sorbet combines sweet–sour blood orange and pomegranate juices with the delicate perfume of orange-flower water. There is absolutely no need to mess around squeezing fresh fruit for this sorbet. We use good-quality commercial fresh or bottled juices from the supermarket.

Ingredients

Quantity Ingredient
250g caster sugar
250ml water
250ml blood-orange juice
150ml pomegranate juice
1/2 lime, juiced
1 tablespoon orange-flower water
50g liquid glucose

Method

  1. In a heavy-based saucepan, gently heat the caster sugar and water over a low heat until the sugar has dissolved. Increase the heat, then bring to a boil and simmer for 1 minute. Remove from the heat and leave to cool slightly.
  2. Mix the fruit juices with the orange-flower water. Stir in the warm syrup and the liquid glucose, then transfer to the fridge to cool completely. Tip the cold mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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