Ingredients:

• 500 ml blood orange juice (approx 9 oranges freshly squeezed)
• 150 g caster sugar
• 200 ml water
• 1 vanilla pod
• 1 tbsp lemon juice (approx 1/2 lemon)
• 50 g pomegranate seeds

Method:

1. Split the vanilla pod lengthways and scrape out the seeds.
2. In a saucepan, combine the water, sugar, vanilla seeds, and the pod. Heat gently, stirring until the sugar dissolves completely. Remove from heat and let cool.
3. Once cooled, remove the vanilla pod from the syrup.
4. Mix the blood orange juice and lemon juice with the vanilla syrup.
5. Pour the mixture into a shallow metal or glass tray and place it in the freezer.
6. Every 30 minutes, use a fork to scrape and stir the mixture to break up ice crystals, continuing until the sorbet is firm and smooth (about 3-4 hours).
7. Scoop the sorbet into serving bowls and sprinkle with pomegranate seeds before serving.