Too Pretty To Eat! Nah...Dig In!

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Citrus sorbets are the perfect refreshing treat for a hot summer's day and here are three. Lemon, orange and blood orange. The perfect trio to serve as a cool dessert.  And you know that presentation is everything! What do you think?

Citrus Sorbets

Serves 8

Total time:  25 minutes, plus churning and freezing

Ingredients

Lemon Sorbet

1 cup of lemon juice, freshly squeezed

2 lemons, zested

1 cup oz of sugar

1/2 cup of glucose syrup  (baking aisle or use light corn syrup)

2 cups of water

Orange Sorbet

2 cups of orange juice

2 oranges, zested

6 oz of sugar

1/2 cup of glucose syrup  (baking aisle or use light corn syrup)

7 oz of water

Blood Orange Sorbet

2 cups of blood orange juice

2 blood oranges, zested

6 oz of sugar

1/2 cup of glucose syrup (baking aisle or use light corn syrup)

7 oz of water

To Serve

Oranges, lemons and blood oranges, 1 for each serving.

Citrus leaves

Preparation

Lemon Sorbet

Place the zest, sugar, syrup and water in a pan over a medium heat. Bring to the boil to dissolve the sugar then take off the heat and let to cool.

Orange Sorbet

Repeat with the same ingredients for the orange sorbet, heating the zest, syrup, sugar and water until boiling before removing from the heat and allowing to cool.

Blood Orange Sorbet

Prepare the blood orange sorbet using the same steps as the other sorbets, using the ingredients specific to the blood orange sorbet. Keep all 3 mixtures separate as they cool.

Once very chilled, mix in the lemon, orange and blood orange juice into each respective pan and stir until well combined.

The sorbets can then be churned individually in an ice cream machine according to the manufacturer's instructions and stored in the freezer until serving.

Alternatively, pour each mixture into a suitable container and place in the freezer. After an hour, remove each container and whisk the mixture with a fork to break up the ice crystals. Return to the freezer, repeating the process 3 or 4 times until frozen and smooth.

Plating/Presentation

To serve, cut off the top third of each remaining citrus fruit and carefully scoop out the flesh from each piece. Fill the larger bottom pieces with scoops of sorbet and top with the remaining pieces to form a lid.  Use citrus leaves to garnish the serving plate and place the sorbet filled citrus on the plate.

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