Blood orange sorbet isn't something that I would eat for a substantial meal, because you would need such a HUGE amount of it - but as a snack on a hot day, it works.
Blood oranges are sweet like normal oranges, yet tart like a grapefruit. They're not the most common or the cheapest citrus in Australia, but it's too difficult to pass up on a fruit with such a wonderful colour.
When I found two gigantic bags of blood oranges on the reduced table at a local supermarket, I had to buy them. I juiced some, ate a few, but saved most to make this wonderful sorbet throughout that week.
The beauty of this method of making a sorbet is that all the fibre remains in the end product, keeping your blood sugar more stabilised. Don't worry, you won't even know it's in there.
300g Blood Oranges
Cut the top and bottom off the blood orange, to where you can see the flesh
Carefully trim the peel from outside of the fruit
Cut the orange into 6 or 8 pieces, removing the seeds as you go
Transfer to a ziplock bag and place in the freezer
Once the blood orange segments are completely frozen, add them to a blender
You may need to add a little water in order for the oranges to break down
Keep pulsing the blender until you have a smooth, icy sorbet
If the mixture is a little runny (due to having to add water), simply place in the freezer for an hour or so to firm up before serving
Makes 1 serve