Blood Oranges with Gran Mariner and Sorbet

By • January 22, 2012 • 2 Comments


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Author Notes: This is my own adaptation of a recipe from Madhur Jaffrey's "Indian Cooking." It is simplicity itself and simply delicious.Federico_

Serves 4

  • 4 Blood Oranges, peeled and white pith removed
  • 2 tablespoons cinnamon sugar
  • 4 tablespoons Gran Mariner
  • 1 pint Orange Sorbet (Blood Orange if available)
  1. Slice oranges horizontally in 1/4 pieces. Place 4-5 slices from each orange overlapping in a dessert dish. Drizzle 1 tbsp Gran Mariner over each orange, and sprinkle with cinnamon sugar. Top with one scoop of orange sorbet. Voila. It's done.

Comments (2) Questions (1)

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Federicocooking

about 2 years ago Federico_

It's properly edited now. Ignore above.

Federicocooking

about 2 years ago Federico_

I can't seem to get this recipe properly edited. There is one additional ingredient: 1 pint orange sorbet. And one additional step after sprinkling with cinnamon sugar: Top with one scoop of orange sorbet. That's it.