CAMPARI-BLOOD ORANGE SORBET
Campari and soda is one of my favorite aperitifs. Not only is Campari a brilliant vermilion that looks stunning in the glass, but also the liquor's bitter edge whets the appetite for the dishes to come. Transformed into a gorgeous, not-too-sweet sorbet, Campari is equally at home finishing a meal. (Although this sorbet would also make a nice refresher between courses if you were feeling fancy.) The addition of sweet, ruby-hued blood orange juice makes this a perfect dessert for midwinter when summer's fruits are still months away. Before you freeze your sorbet, I recommend you pour a little into a highball glass and add some ice and gin. It makes the wait so much more enjoyable.
Yield makes 5 to 6 cups
Number Of Ingredients 5
Steps:
- To make the simple syrup, combine the sugar, water, and orange zest in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally. Remove from the heat and allow to cool. Remove the zest before using.
- Cut the oranges in half. Using a juicer or a reamer, juice the oranges and transfer the juice to a nonreactive bowl. Add the Campari. Add the simple syrup to taste, beginning with 1/3 cup and adding additional tablespoons to taste. If you like, reserve some of the juice for your cocktail. Cover the rest of the juice and chill in the refrigerator until cold. Pour into an ice cream maker and freeze according to the manufacturer's directions.
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