Blood Orange Cardamom Sorbet

Gently heat the sugar and 150 ml of water in a saucepan, stirring until the sugar is dissolved. Add the crushed cardamom seeds and the zest and juice of the blood orange and lemon. Remove from heat, stir and allow to cool.

Filter the liquid through a fine sieve and freeze in an ice cream maker according to the manufacturer’s instructions. Alternatively, pour into a shallow freezer-safe container and place in the freezer. In this case, wait until the liquid is partially frozen at the edge of the container, then mix well and return to the freezer. Repeat three or four times to separate ice crystals to make a soft sorbet. If you don’t want to do this by hand, you can also puree the mixture briefly in a food processor.

To serve, sprinkle a few pistachio kernels – crushed or chopped – on each serving, if desired.

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