Cardamom blood orange sorbet
This cardamom blood orange sorbet is refreshing and tangy with a hint of cardamom flavor.
Servings: 4 servings
Equipment
- Ice cream machine
Ingredients
- 1 cup granulated sugar
- ½ cup water
- 10 cardamom pods, crushed
- zest of 1 orange
- 2 cups fresh blood orange juice
- 2 small blood oranges for serving
Instructions
- Combine sugar, water, cardamom pods, and orange zest in a saucepan and cook over medium heat until it comes to a gentle boil and the sugar is dissolved. Remove from heat and heat it cool.
- Whisk in the blood orange juice and strain the mixture into a bowl. Chill the mixture in the fridge for 1 hour.
- When the mixture is cold, pour it into an ice cream maker and process according to the manufacturer's instructions.
- Transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, at least 4 hours.
- To prepare the oranges, cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
- Scoop the sorbet into serving bowls and add orange slices before serving.