Blood orange sorbet
   20 blood oranges, juiced
   400g caster sugar    
   200ml water
   1 lemon, juiced

Squeeze all the liquid from the blood oranges and the lemon - this should give you about 1.5 litres of juice.
   In a saucepan, make a sugar syrup by boiling the caster sugar and water till the sugar dissolves.
   When the syrup has cooled down, add the syrup to the blood orange juice and then strain the mix. It is now ready to be churned into sorbet.
   If you do not have an ice cream machine, you can place the liquid in a baking tray and leave it to freeze.
   Once the juice is frozen, scrape the frozen juice with a folk - this will give you granita.
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