Blood Orange Sherbet

When I was child, my favourite sweet was a Sherbet Fountain – the one with the liquorice stick in the middle. I wasn't that bothered about the liquorice, but I just loved sherbet. As an adult, I still love that sour and sweet tang, but now, I get my fix through things like Gin Sours... Not so healthy, but everything in moderation, right?

Another way to enjoy this sugary substance is by making this iced-sherbet recipe. For those of you who are unfamiliar with this addictive dessert, it's a hybrid of ice-cream and sorbet: slightly creamy, sweet and sour, all at once.

This is a vegan version, in one of my favourite flavours: blood orange. I make a classic sorbet base, whizz through some coconut milk, and freeze it – it really is that simple. I also add a teaspoon or two of vodka, which helps with the consistency and prevents it from freezing too hard, but it really doesn't matter much if you choose to omit it.

I use an ice-cream machine, but you don't have to – you'll just need to whisk the mixture every hour or so while it's freezing, until it's reached the right consistency.

I'd love to think I could make enough of this to save for summer, but it rarely lasts that long!

SERVES:
Approx 10-12 scoops

Ingredients
Instructions

Ingredients

9-10 blood oranges, squeezed to make about 480ml juice.

1 cup caster sugar

Juice of 1 lemon

1-2 tsp vodka (optional or replace with adaption)*

400ml full-fat coconut milk, chilled

To serve

Toasted black sesame seeds

Negroni Adaption*

2tbs Gin

2tbs Campari

Instructions

If you're using an ice cream machine, make sure you've frozen the cylinder overnight.
Place a saucepan over a medium-low heat, and add half the orange juice and the sugar. Gently dissolve the sugar into the juice, being careful not to over-heat it.
Pour the juice into a blender or food processor and add the remaining orange juice, lemon juice, and vodka, if using. * (replace Vodka with Gin and Campari for Negroni Vibes).Scoop the creamy top off the coconut milk, and add to the blender.
Blitz until smooth, then strain through a sieve into a plastic container or loaf tin. Cover and chill for 2 hours.
If you're using an ice-cream maker, add the sherbet and churn until you have a soft-serve consistency – this should take about 20 minutes. Pour the sherbet back into its container, smooth the top, cover with baking paper, and freeze for an hour or so, or until ready to serve.
Alternatively, cover the sherbet with cling film, place it in the freezer, and whip it up with a fork every hour or so, to break up the ice crystals. Repeat until you have a soft-serve consistency, then smooth the top, cover with baking paper and freeze.
I enjoy this with a sprinkling of toasted black sesame seeds on top.