Last week I guest posted my Meringue Ice Cream Cake over on Zested. This week, Liz is posting here with her gorgeous Campari-Citrus Sorbet.
Liz's photography is stunning, very sexy, and as if straight out of a glossy magazine. I'd always followed Liz's blog, but I fell in love when I saw her Sage Brunch Biscuits With Strawberries, Bacon & Honey Crème Fraiche. She also recently shot some gorgeous photos for her cousin's wedding and has also only recently joined The Kitchn as a contributor, where you can see this same sorbet in popsicle form.
Please join me in giving Liz a very warm welcome to Mowielicious as I hand over to her:
Every summer seems to have its signature drink for lovely boozy evenings on our back patio, where dinner guests wash down grilled treats with cold beverages. This summer, it’s Campari, the Italian aperitif with a distinctive scarlet color and bitter-sweet bite.
It’s an acquired taste (and addictive once acquired). I first sipped Campari ages ago in a sun-filled Italian piazza, and while I felt so sophisticated, I wasn’t yet smitten. It wasn’t until a friend took my drink and dropped in a sweet slice of orange that I went a little Campari crazy.
I thought the orange was perfect – frosty, fruity, with a little extra something – until I tried the grapefruit. It’s a palate-cleansing vision in pink, perfect for Campari lovers.For an extra touch inspired by Martha Stewart, I froze a few in hollowed-out oranges to look like the fruit itself, topped off with a clove and fresh basil sprigs. It’s an extra step, and requires a bit more freezing time, but the adorable sorbet fruit would be an awesome end to a classy summer dinner party.