A not too sweet, not too sour dessert for the discerning palate. This writer prefers it with gin, but then he's like that... This doesn't require an ice cream/ sorbet maker.

100g caster sugar

2 cloves

I cinnamon stick

450ml fresh blood orange juice

I tblspn orange flower water

I - 2 tblspns gin (optional)

• Put sugar, cloves and cinnamon in pan with 5 fl oz water. Slowly bring to the boil, stirring all the time, and then simmer 3 minutes. Cool and strain

• Add syrup to blood orange juice, tasting to balance tartness and sweetness. Err slightly on the sweet side, as freezing tends to sharpen acid flavours

• Stir in orange flower water

• Freeze till mixture's sides are beginning to set, but centre is still liquid. Beat frozen bits, pushing them to the centre, and return to freezer.

• Freeze till almost solid. Tip into a liquidizer. Give a good whiz, and add gin

• Return to freezer to set solid

• Serve with little poncey biscuits