It’s blood orange season and I love finding opportunities to use this beautiful fruit with its gorgeous colour and fragrant flavour. I made blood orange friands recently – here is the link to the post.
This is a super easy breakfast recipe which could translate into dessert with ease! The sorbet is made by blending frozen blood orange segments with yoghurt – instant frozen delight. Add some granola, store-bought or home made, and any fresh fruit you fancy and you have a zingy, taste-bud tantalizing breakfast to start your day.
Here’s the recipe or the assembly – it’s pretty easy!
Blood Orange Sorbet
Peel and segment a blood orange, place on a plate, cover with cling wrap or a ziplock bag and freeze for at least a few hours or overnight.
Put the frozen segments into a food processor or blender with a couple of tablespoons of full fat yoghurt. The exact quantity is up to you – start off with a couple of spoonfuls, you can always add more for a creamier texture. Blend well until you have a sorbet like consistency. You should wack the sorbet back in the freezer if you are not serving absolutely immediately – it does melt fast!
If you want to make your own, here’s a recipe:
2 cups of rolled oats
1 cup of any combination of seeds – I used chia, linseed, sesame, poppy, pepitas
1/2 cup of any nuts you like – I used macadamias, cashews, walnuts, hazelnuts
1/3 cup honey, warmed to pouring consistency in a microwave
1/2 cup of any dried fruit – I used apricots, mango cheeks, cranberries, sour cherries
Pre-heat the oven to 160 degrees C. Line a large baking tin with baking paper. You need to be able to spread the mix out without too many piles.
Mix the oats, seeds and nuts together in a large bowl. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively. Sometime I loosen the honey before microwaving with a little bit of water to make it more runny and easier to mix. Up to you.
Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.
Bake in the oven for 10-15 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!
Let cool for 5 minutes then add the dried fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!
Put a big spoonful or two of granola on a plate and scatter on some fresh fruit – more blood orange slices, and some strawberries and raspberries work well. Lastly, add as much of the blood orange sorbet as you want to the plate, and you have a lovely breakfast to go.