Blood Orange Sorbet

Chefs from the Corinthia Palace inspire our festive appetite with some flavoursome dishes. Nothing brings people together like good food - and wine!



Stefan Hogan Executive Head Chef 

Claire Giordmaina Chef de Partie 

Mark McBride Pastry Chef 

Blood Orange Sorbet

Blood Orange Sorbet
Blood Orange Sorbet


6 blood oranges

juiced 275ml of water

175g of caster sugar

1 lemon juiced


Place the sugar and water in a pan and bring to a boil.

Keep cooking until all of the sugar has dissolved, then leave to simmer for a further 5 minutes.

Set aside to cool, and then mix in the blood orange and lemon juices.

Set aside in the fridge until chilled, and then churn in an ice cream maker. Freeze until ready to serve

Lemon Posset Recipe


4 lemons, juiced and zested

280g of caster sugar

850ml of double cream

1 gelatine leaf, soaked in cold water


To make the lemon possets, bring the cream, sugar and lemon to a boil. Stir in the gelatine, and then pour into silicone moulds.

Freeze the lemon possets overnight, de-mould and spray with yellow cocoa spray.

Place in refrigerator until needed

Meringue Kisses


300g superfine sugar (1 1/2 cups)

150g egg whites (from about 5 eggs)


Pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment.

Whisk on low allowing bubbles to form.

Increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.

Add sugar, one big spoonful at a time, ensuring that the whites come back to stiff peaks after each addition.

Once all the sugar is added, continue to whisk for 5 – 7 minutes.

You should be able to rub the mixture between your fingers and not feel any grit from the sugar.

You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.

Set oven temperature 75 Celsius. Line baking sheet with parchment paper. Place a dab of meringue on the four corners of the pan and press the paper on top to hold it down flat.

Spoon in meringue mixture so it is packed in tightly. Snip off the tip of the piping bag, about an inch in diameter, and pipe kisses on the baking sheet.

Bake at 75 degrees for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases intact. Let it cool completely.

Lemon Curd


5 lemons, zest and juice

3 egg yolks

100g of sugar

25g of cornflour

40ml of water

75g of butter, cubed


Place the lemon zest and juice in a pan over medium heat and bring to a boil.

Meanwhile, mix the cornflour into the water to form a smooth paste. In a separate bowl, whisk together the sugar and egg yolks, then stir in the cornflour mixture.

Pour this into the boiling lemon juice, whisking continuously until the mixture is smooth and has thickened. Remove the pan from the heat and beat in the butter a little at a time until smooth and glossy.

Leave to cool and fill into a piping bag.

Candied Orange Peel


1 Orange

100ml sugar

100ml water


With a peeler, peel off strips from the orange, place into the water with sugar and cook until translucent. Leave to cool until needed.

Pink Grapefruit Gelee


45ml lemon juice

15ml cold water

125ml pink grapefruit juice

2 agar

3 tablespoons sugar.


In a bowl, sprinkle agar over lemon juice and water, stirring vigorously.

Add to pink grapefruit and sugar in a saucepan and over medium-low heat until completely combined, bring to a boil. Remove from heat, pour into container and leave to cool.

Once cold, blitz in food processor until a smooth gelee is reached.

Fill into a piping bag and put aside until needed.

Plate as per photo