Comments on: Blood orange sorbet

By: Angela

Angela — Wed, 29 Apr 2009 14:35:22 +0000

Mmm, I love rhubarb sorbet. It has such a great colour if you buy the early forced rhubarb!!

By: The Graphic Foodie

The Graphic Foodie — Sun, 05 Apr 2009 09:24:13 +0000

I love sorbet. What a beautiful colour this one has. Yesterday I had a rubarb sorbet which was divine!

By: rose

rose — Wed, 01 Apr 2009 20:24:39 +0000

I’ve been looking for a good use for blood oranges that I’ve been seeing at my grower’s ranch! This is perfect!

By: awoz

awoz — Sun, 29 Mar 2009 12:51:49 +0000

I really love those oranges…your sorbet looks so refreshing

By: Angela

Angela — Fri, 27 Mar 2009 00:56:47 +0000

Hi Shawn! I hope you all enjoy the sorbet! I am so envious of your long blood orange season—over here they only appear in the shops for a couple of weeks.

By: Shawn

Shawn — Thu, 26 Mar 2009 20:02:23 +0000

My girlfriend is juicing blood oranges as I type getting ready to try your recipe. We are quadrupling the recipe however because we eat a lot of sorbet. Here in Southern, Ca the local farm that grows blood oranges just started selling them again. They are in season from Febuary to September. I have a couple friends in different parts of the US I send them to. I’ll link them to your recipe.

By: Angela

Angela — Thu, 26 Mar 2009 18:36:54 +0000

Wow, you were lucky to find blood oranges this late in the season! I’m so pleased that you both liked it

By: Anita

Anita — Thu, 26 Mar 2009 04:40:55 +0000

This looks like such a beautiful sorbet. Nice photos

By: Julie

Julie — Tue, 24 Mar 2009 19:10:10 +0000

I found some blood oranges in the supermarket today so made the sorbet when I got home. It was yuuuuummy. hubbie loved it too.

By: Yvonne

Yvonne — Tue, 24 Mar 2009 17:02:27 +0000

I love your blog! I look at it very often and wish I could make the dishes but they look a bit hard for me.
Anyway, can you answerr a couple of cookery questions for me.
Sometimes a recipe just says “flour” without saying if it’s plain or SR. I assume that if the recipe contains Bicarb of soda then you use plain flour.

Does it matter if ever you use SR instead of plain? I know it would matter if you did vice versa.

For crumbles, is SR better than plain? I have good recipe books by famous chefs and even they don’t agree.

My crumbles are always soft, whether I use plain or SR. How do I get a nice, not crunchy, but ust a little bit of resistance, topping? I have thought of making the lumps bigger by stopping crumbling before the mixture becomes like dust but I’m afraid I’ll just get lumps of melted butter.

Have you tried that magic carpet cake liner from Lakeland? Do you find it makes the cakes a lot greasier cos it traps all the fat and if so what would you suggest I do about it?