Blood orange and cardamom sorbet recipe

1. 1

   Put 150ml (5fl oz) of water and the sugar in a saucepan and heat, stirring to help the sugar dissolve.

2. 2

   Add the cardamom, zest and juices and bring to the boil.

3. 3

   Take off the heat and leave to cool.

4. 4

   Strain and put the liquid into an ice-cream maker to churn, or pour into a broad, shallow, freezer-proof container and put in the freezer.

5. 5

   If you choose the latter method, when the bits round the outside have become firm, mix everything up together again with a fork.

6. 6

   Do this three or four times during the freezing process, to break up the crystals and ensure a smooth sorbet.

7. 7

   If you dont want to do it by hand you can put it in the food processor and whizz briefly, but I can never be bothered with the washing up.

8. 8

   Serve the sorbet with some pistachios crushed or chopped on top of each portion (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.