Blood orange sorbet on a bed of coconut
From michellekoen 16 years ago
- 400 minutes to make
- Serves 6
We prepared the sorbet almost a week ahead of time and left it in the freezer until just before our guest arrived when we broke it into smoother ice in the food processor. You will have some extras left over mix it with gin at a later date to celebrate the success of the meal. Read more The creamy crunch of the shredded coconut provided as beautiful contrast to the slightly tart sweetness of the sorbet with the mint adding a nice finishing note. See less
Ingredients
- 350ml blood orange juice, fresh squeezed from 6 or 7 blood oranges. shopping list
- juice of half a lemon shopping list
- 2/3 cup of sugar shopping list
- 190ml boiling water shopping list
- garnish shopping list
- shredded dried coconut shopping list
- finely sliced mint shopping list
- sugar shopping list
- a wedge of blood orange shopping list
How to make it
- Place the 2/3 cup sugar in a saucepan with the boiling water and dissolve over a low heat. Remove from the heat and stir in the fruit juices. Allow to cool, then place in a freezer safe container with a lid and freeze until needed.
- Just before serving/guest arriving place in a blender and return to the freezer.
- Dust a small plate with garnishing sugar. Run a wedge of orange around the rim of each glass and the place the glass upside down on the sugar and twist to form a nice pink crust. Turn the glasses right side up and fill a little way with shredded coconut. Remove the sorbet from the freezer and place a few scoops in each glass atop the coconut. Garnish with mint and allow to sit for 5 minutes, this made the second pink layer form in the bottom of the glass and made the ice softer and smoother.
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