ORANGE-CAMPARI SORBET ORANGES

Orange-Campari Sorbet Oranges image

Provided by Molly O'Neill

Categories ice creams and sorbets, dessert, side dish

Time 3h10m

Yield Eight servings

Number Of Ingredients 8

Ingredients

7 large, juicy oranges like Valencias, washed and dried
Juice of 1 lemon
1 cup sugar
1/2 cup wildflower honey
1 1/2 cups water
1 egg white
1/3 cup Campari
8 sprigs fresh mint

Steps:

Roll the oranges on a work surface to loosen them slightly. Halve the oranges horizontally and use a spoon to scoop out all of the flesh, being careful to keep the skins intact. Put the orange flesh in a food processor. Arrange the shells on a baking sheet and set aside.
Puree the orange flesh and press through a sieve; you should have 2 1/4 to 2 3/4 cups of juice. Set aside.
Combine the lemon juice, sugar, honey and water in a medium saucepan and simmer over medium heat until reduced to 1 1/2 cups, about 45 minutes. Let cool.
Whip the egg white until it forms soft peaks and whisk in the orange juice. Whisk in the honey mixture. Refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's instructions. Place in a bowl, drizzle the Campari over the sorbet and fold it in just enough to form streaks; do not overmix.
Working quickly, fill the orange shells to the top with sorbet; you won't use all of the shells. Cover with plastic wrap and freeze until very firm, at least 2 hours.
To serve, use a large serrated knife to cut each orange shell into 3 wedges. Arrange the orange wedges on plates and garnish with a sprig of mint. Serve immediately.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 53 grams