Blood Orange & Rosemary Cava Sorbet

This bold and refreshing sorbet is the perfect way to end a meal or cleanse your palate.

• 1 1/2 cup water
• 1 cup white sugar
• 1 sprig of fresh rosemary
• Zest of 1 blood orange
• 3 cups of freshly squeezed blood-orange juice
• 1 tbsp freshly squeezed lemon juice
• 1 pinch of salt
• 1/2 cup cava (or your favourite Rosé )

INSTRUCTIONS

1. In a small pot, combine the water, sugar and rosemary.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Then reduce the heat to low and let simmer 5 minutes.
4. Transfer to a -medium-sized mixing bowl to cool, and remove the rosemary.

1. To the cooled syrup, add the zest, orange juice, lemon juice and salt, and then stir.
2. Next, stir in the cava, cover and refrigerate for 2 hours.
3. Pour the chilled sorbet mixture into an ice cream machine, and churn according to the manu-facture’s instructions.
4. Spoon the churned sorbet into a freezer-safe container, cover with plastic wrap and freeze until firm.
5. Serve with a slice of blood orange and a garnish of rosemary. t8n