For the sorbet:
2 cups fresh blood orange juice (from approximately 8 to 10 blood oranges)
1/2 cup simple syrup (recipe below)
Juice of 1/2 lime
For the citrus salad:
2 grapefruit, peeled and segmented
2 blood oranges, peeled and segmented
2 navel oranges, peeled and segmented
2 tangerines, peeled and segmented
1/2 cup of cardamom jus (recipe below)
For the simple syrup: (this makes enough for both the sorbet and the cardamom jus for the citrus salad):
1 cup of water
1 cup of granulated sugar
For the cardamom jus:
3/4 cup of simple syrup
3 cardamom pods, crushed
Zest of 1/2 orange
To make the sorbet:
Combine the chilled syrup and chilled blood orange juice. Pour the mixture into and ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze for at least two hours or for up to one week.
For the cardamom jus:
Combine the 3/4 cup of simple syrup with the crushed cardamom pods in a small saucepan. Bring to a boil and remove from the heat. Add the orange zest and allow to cool. Strain and refrigerate until needed.
To assemble:
In serving dishes place a selection of segmented fruit in the base of the dish. Pour some of the cardamom jus over the fruit and top with a scoop of the blood orange sorbet on the top. Serve immediately.
Serves 8.