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.
Blood oranges! What a concept. I never knew what to do with them until now.
That looks delicious!
Even though it’s the middle of winter your blog has me craving scoops and piles of ice cream.
Blood orange and Campari – lovely duo! The color is just amazing from the deep red, blood orange.
Lovely looking recipe! Do you remember how much agave you substituted for the sugar? Does the amount of orange juice change if you substitute?
A rough guide would be 1 teasoon of sugar to a dessert spoon of agave, products vary so taste, adjust, taste, adjust, taste to suit your palette. Enjoy x
Thanks, I’m sure I will 🙂
Reblogged this on Sarah Borg Bonnici and commented:
Must try this soon – sounds deliciously warming