‘I love this zippy sorbet when blood oranges are in season in January’, says Salma Hage in The Mezze Cookbook. ‘It is always a welcome antidote to the rich, warming food that I also crave when it’s gray and cold outside.’
Makes: generous 2 cups (500 ml)
8 blood oranges
1 pomegranate, quartered and seeds removed
Scant ⅔ cup (120 g) superfine (caster) sugar
1 small thumb-sized piece fresh ginger, peeled and finely grated
Juice of 1 lime
1. Wash 2 of the blood oranges well and finely grate the zest. Set the zest aside.
2. Halve all the blood oranges and squeeze the juice through a strainer (sieve) set over a large measuring cup (measuring jug) or bowl. The strainer should catch any pips. Next, place the pomegranate seeds in the strainer and use the back of a wooden spoon to press down and remove as much juice as possible. You need 1⅔ cups (400 ml) of juice in total.
3. Pour scant 1/2 cup (100 ml) of the juice into a small saucepan, then add the sugar and ginger. Warm over medium heat until the sugar has dissolved. Remove from the heat and stir in the lime juice. Let cool for 10 minutes, then stir in the rest of the orange and pomegranate juices.
4. Pour the juice and the reserved orange zest into a strong freezer-proof container with a lid and put into the freezer. Remove every 90 minutes to whisk vigorously with a fork, until a sorbet forms—this usually takes about 5 hours
WHERE TO BUY THE MEZZE COOKBOOK
The Mezze Cookbook by Salma Hage is available from the Phaidon shop here where it is available in both English and French.
You can also buy The Mezze Cookbook at Amazon along with Salma Hage’s other cookbooks The Middle Eastern Vegetarian Cookbook, a collection of vegetarian and vegan dishes influenced by Middle Eastern flavours and The Lebanese Kitchen, the definitive book on Lebanese home cooking, featuring 500 authentic and delicious recipes that are simple to create at home.
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MORE RECIPES FROM SALMA HAGE’S THE MEZZE COOKBOOK
How to Make Seville Marmalade from Scratch
How to achieve a fruit tart without a ‘soggy pastry’ bottom
Plums baked with Honey, Orange and Cardamom
Ginger and Orange Custards
Cheat’s Cranberry Sauce
Spiced Curried Pear, Sultana and Cranberry Relish
Oranges Marinated in Grand Marnier