Blood Orange and Campari Sorbet
Delightfully refreshing, and not too sweet.
Use freshly squeezed blood orange juice, purchased juice just doesn’t cut the mustard!
You will need
300ml ( 1/2 pint ) of freshly squeezed juice, which is usually takes about 5-6 oranges.
Tip: Cut a very thin slice from the middle section of each orange and freeze on a cling film covered tray to use as decoration.
The finely grated zest of 1-2 of the oranges.
100g of white caster sugar ( its dissolves easily) or 70g if you have 2 tablespoons of glucose syrup available. The glucose syrup gives a soft setsorbet .
A good splosh of Campari about 4 tablespoons
or: 2 tablespoons of Orange liqueur and a decent dash of orange bitters, if you happen to have some.
Place all except the booze into a suitable pan over a low heat to a slight simmer to dissolve the sugar. Gently swirl the pan and once the sugar has dissolved remove from the heat. Taste, if too sharp add a little more sugar and return to the heat to dissolve.
Tip: I have made this with Agave to miss the heating stage….. shh!
Once the sweetened juice is cooled add your chosen tipple alternatively if serving to mixed company reserve the booze to sprinkle over when serving. It makes for a very grown up pudding after a heavy main course or an understated refreshing pre dessert.
Process in your ice cream maker or place in a suitable dish and ‘rough up’ with a fork every hour or so to break the crystals and form the sorbet. If you are not using an ice cream machine the mix can set to an lovely icy granita, whizz it in a food processor if necessary.
The sauce on the plate: 3 strawberries, some of the sorbet juice and 2 teaspoons of icing sugar, and a few drips of balsamic. Simply whizzed in a mini processor, strained and popped into a squeezy bottle.