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Blood orange sherbet with ruby grapefruit and moscato
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Elevate winter dessert with Italian flair and Californian ingredients by following David Prior's delicious recipe.
Ingredients:
  • 5g agar-agar (see note)
  • 2L (8 cups) fresh blood orange juice (from about 12-15 blood oranges)
  • 295g caster sugar
  • 1 ruby red grapefruit, segmented
  • 1 orange, segmented
  • 60ml muscat
Instructions:
  • Allow the agar-agar to hydrate in cold water for 10 minutes.
  • In a pan, bring 1 cup (250ml) orange juice to a boil. Remove from heat, squeeze agaragar to remove excess water, add to pan, and stir until dissolved.
  • Combine 1 cup (220g) caster sugar with 7 cups (1.75L) orange juice in a bowl until the sugar dissolves. Strain the mixture while hot, let it cool, adjust sweetness as desired, and churn in an ice cream maker following the manufacturer's directions.
  • In a saucepan over medium-high heat, combine the remaining 1/3 cup (75g) sugar and 1/3 cup (80ml) water. Stir until the sugar dissolves. Let it cool before mixing in the fruit segments and moscato.
  • Serve the blood orange sherbet in bowls, topping with fruit segments and a drizzle of syrup.

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