The Food Gatherer's Note: This recipe from Diana Henry is a classic seasonal dessert that will definitely impress using blood moro oranges which are a colourful delight at this time of year.  Organic oranges are best for this as you won’t need to wash the skin with soapy water before using to remove the wax.  




4-5 blood oranges
135g (5oz) lump sugar
juice of ½ lemon

100g pistachio nuts to decorate

To prepare: 
Rub the sugar cubes over the skin – it will pick up the oil in the zest and some colour. Put the sugar into a small saucepan with 100ml (3½fl oz) water.

Juice the oranges and pour the juice through a nylon sieve. You need 250ml (9fl oz) liquid (you may not need the fifth orange). Stir in the lemon juice.

Heat the sugar and water gently, stirring to help the sugar dissolve. When dissolved, add to the fruit juice. Chill in the fridge.

Churn in an ice-cream machine, or freeze in a broad shallow container in the freezer.

For the latter method, beat the mixture four times over the course of 12 hours, with an electric hand mixer or in a food processor, to break down the ice crystals for a smooth sorbet.

Do this first when the juice around the edges of the container has completely frozen. How quickly it freezes will depend on your freezer.

Decorate with crushed pistachio nuts. 

Serve in cocktail and wine glasses.