Author Notes
This is my own adaptation of a recipe from Madhur Jaffrey's "Indian Cooking." It is simplicity itself and simply delicious. —Federico_
Ingredients
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4
Blood Oranges, peeled and white pith removed
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2 tablespoons
cinnamon sugar
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4 tablespoons
Gran Mariner
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1 pint
Orange Sorbet (Blood Orange if available)
Directions
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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.
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