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    Seville Orange Sorbet

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    Seville Orange Sorbet

    If you want to make this recipe with ordinary oranges, use 6 juicing oranges and 2 lemons.

    • Preparation time: 30 minutes, plus about 3 hours freezing
    • Total time: 3 hours 30 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 2 small sticks cinnamon
    • 250g granulated sugar
    • 300ml water
    • 8 Seville oranges
    • 3 tbsp Cointreau


    1. Place the sugar and water in a saucepan. Snap the cinnamon sticks into 2.5cm lengths and add to the sugar and water. Set over a moderate heat and stir until the sugar has dissolved, then bring up to the boil and cook for 10 minutes.
    2. Meanwhile, squeeze the juice from the oranges. Put some ice and a little cold water in a large bowl. Set a slightly smaller bowl on top of the ice. As soon as the cinnamon syrup has boiled for 10 minutes, pour into the bowl and stir in the Cointreau. Keep stirring, as the syrup will become increasingly thick as it cools. As soon as it is tepid, stir in the orange juice. Once cold, strain the liquid and pour into an ice cream machine. Churn the mixture according to the manufacturer's instructions until it reaches a medium set. Alternatively, pour into a shallow plastic container, cover and freeze. Beat with a fork every 40 minutes or so, until you have a smooth, even-textured sorbet with tiny ice crystals.

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