*This recipe is gluten-free according to industry standards
BLOOD ORANGE SORBET
caster sugar 100g
blood orange juice 500ml,
(from 7-8 blood oranges or a carton of pure blood orange juice)
To make the sorbet
Put the sugar and 100ml of the juice in a pan. Heat gently until the sugar has dissolved, then simmer for a minute. Cool completely.
Pour through a fine sieve into a bowl, then sieve the rest of the juice into the bowl and mix.
Pour into an ice-cream maker and churn until frozen. Freeze until needed. If you don’t have an ice-cream machine, pour into a freezable container and put in the freezer. Take out and give it a really good stir every couple of hours until frozen.
Put a scoop of sorbet into 4 glasses. Add a shot of vodka to each and top up with prosecco.