Oranges and rosewater are a traditional combination in Morocco, and sometimes for breakfast we have freshly squeezed orange juice with a few splashes of rosewater mixed in. It's awesomely refreshing, and delicious with crispy biscuits.
Ingredients
200g/7oz caster sugar
100-150ml/3%26frac12;-5fl oz rosewater, to taste
600ml/1 pint blood orange juice
%26frac12; blood orange, zest only
squeeze of lemon
Method
1. Place the sugar and rosewater in a small saucepan over a low heat until the sugar has dissolved. Simmer for a pair of minutes until a thin syrup has formed. allow to cool.
2. Add the syrup to the orange juice along with the zest and a squeeze of lemon, to taste. Churn in an ice-cream machine, or place in the freezer, stirring the sorbet by hand ejust half-hour for the first two hours to prevent crystallisation.
Orignal From: Blood orange and rosewater sorbet
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