Orange And Fennel Sorbet
The freshness of oranges and the aniseed hit from the fennel makes this a refreshing sorbet
Makes enough for: 1 batch sorbet
Ingredients
- 1 lemon, zest and juice
- 5 mls fennel seeds, lightly crushed
- 10 mint leaves, roughly chopped
- 250 mls water
- 500 mls orange syrup
Method
- Place the lemon zest and juice, fennel, mint and water into a sauce pan
- Bring to the boil and remove from the heat
- Set aside and leave to cool so that the flavours can infuse
- Strain into a jug and add the orange syrup
- Place into the fridge overnight to chill
- Churn as per your ice cream machine manufacturers' instructions