Shibden Mill’s fantastic Head Chef Darren, gives you his amazing seasonal blood orange & vodka sorbet recipe.
500g of blood orange juice
75g caster sugar
100g liquid glucose
2 leaves of gelatine
Start by socking the gelatine in 50g of lukewarm water and set aside, then in a large saucepan bring the other ingredients to a slow simmer. Remove from the heat and leave to cool for 30 minutes. Once cool whisk in the soften gelatine leaves & the 100g vodka, place in a plastic container and put in the freezer for a couple of hours – once it starts to freeze use a fork every hour or so the break the ice crystals up, so that it forms a slushy constancy. Leave in the freezer overnight, serve with fresh fruit.