Recipe

Blood Orange Sorbet On A Bed Of Coconut Recipe

Add Step-by-Step Photos	Michellekoen / All my dishes 1 year, 3 months ago 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 celebra... More Prep:60m Cook:400m Servings:6	Michellekoe
	orange ice cold colourful citrus coconut

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Ingredients

350ml blood orange juice, fresh squeezed from 6 or 7 blood oranges.

juice of half a lemon

2/3 cup of sugar

190ml boiling water

garnish

shredded dried coconut

finely sliced mint

sugar

a wedge of blood orange

Directions

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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