Blood orange and cardamom sorbet recipe

Ingredients

• 135 g (4.8oz) granulated sugar
• 8 cardamom pods
• crushed
• 1 blood orange or regular orange
• finely grated zest
• 250 ml (8.8fl oz) blood orange juice
• 0.5 lemon
• juice only
• 1 cup pistachios
• to serve (optional)

Instructions

1. Put 150ml (5fl oz) of water and the sugar in a saucepan and heat, stirring to help the sugar dissolve.
2. Add the cardamom, zest and juices and bring to the boil.
3. Take off the heat and leave to cool.
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. If you choose the latter method, when the bits round the outside have become firm, mix everything up together again with a fork.
6. Do this three or four times during the freezing process, to break up the crystals and ensure a smooth sorbet.
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. Serve the sorbet with some pistachios crushed or chopped on top of each portion (if using).