Kavey Eats has a monthly ice cream challenge called “Bloggers Scream for Ice Cream” in which I have taken part twice so far. This month’s challenge is any theme from the last year so I thought I’d try my hand at a sorbet.
My Riverford box contained blood oranges which were ideal. I zested the oranges then instead of juicing them I peeled them and blitzed them with my stick blender. In a saucepan I combined the juice, zest, half an inch of grated ginger, half a vanilla pod, two short cinnamon sticks, one star anise, five or so bruised cardamom pods and quite a bit of demerara sugar (don’t ask me how much, I did this by eye but enough to make the mix taste really sweet), heated the mix until the sugar was dissolved, pulled the pan off the heat, put a lid on and let it cool off and infuse with the spices. After the mix was cool, I strained it into a tupperware container to remove the spices and put it in the freezer.
I don’t have an ice cream machine so I took the container from the freezer every hour or so and stirred it through with a fork to break up any ice chunks that were forming. In my low rated freezer compartment it took almost 24 hours until it resembled sorbet or, to be honest, more like a slushie as it melts quite quickly. It tastes nice, though, fruity, tangy and spicy so I’m really happy with it.