Dessert

Blood orange sherbet with ruby grapefruit and moscato

Name: Blood orange sherbet with ruby grapefruit and moscato
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8
Ingredients: 5g agar-agar (see note); 2L (8 cups) fresh blood orange juice (from about 12-15 blood oranges); 1 1/3 cups (295g) caster sugar, or more to taste; 1 ruby red grapefruit, segmented; 1 orange, segmented; 1/4 cup (60ml) moscato

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45m

15m

Blood orange sherbet with ruby grapefruit and moscato

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by David Prior

delicious. contributor

Oct 03, 2015

David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational winter dessert.

5g agar-agar (see note)
2L (8 cups) fresh blood orange juice (from about 12-15 blood oranges)
1 1/3 cups (295g) caster sugar, or more to taste
1 ruby red grapefruit, segmented
1 orange, segmented
1/4 cup (60ml) moscato

Method

1.

Soak the agar-agar in cold water for 10 minutes.
2.

Place 1 cup (250ml) orange juice in a pan and bring to the boil. Remove from heat. Squeeze excess water from agar-agar, add to pan and stir to dissolve.
3.

Place 1 cup (220g) caster sugar and remaining 1.75L (7 cups) orange juice in a bowl, stirring to dissolve sugar. Strain the hot orange juice mixture into the bowl, cool, then adjust sugar to taste. Churn in an ice cream maker according to manufacturer's instructions.
4.

Meanwhile, place the remaining 1/3 cup (75g) sugar in a pan with 1/3 cup (80ml) water over medium-high heat, stirring until the sugar dissolves. Cool, then stir in the fruit segments and moscato.
5.

Scoop the blood orange sherbet into bowls, then spoon over the fruit segments and a little syrup.