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Sticky Chocolate Brownie with blood orange sorbet and strawberries


1 Loaf 400g Sticky Chocolate brownie
8 x Blood oranges
100g Sugar
150g Water
Juice and zest of ½ a Lemon


Ready in 30 minutes
Serves 4


Heat water, sugar and lemon zest and simmer on a low heat for 5 minutes. Remove from the heat, add the lemon juice and the orange juice and allow to cool to room temperature. Then place in a bowl in the freezer, allow to freeze for an hour then remove and stir. Repeat this process until you have a churned smashed looking sorbet.
Place serve bowls in freezer 2 hours before serving this will allow the sorbet to stay frozen for longer when serving.



Cut the Brownie into 4 pieces then serve with fresh sorbet and summer strawberries.

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