Campari-Citrus Sorbet (Guest Post Recipe By Liz Of Zested)
each recipe makes
1.5 quarts sorbet
Grapefruit Sorbet
1 cup sugar
1 cup water
3 cups grapefruit juice
1/2 cup Campari
Orange Sorbet
1 cup sugar
1 cup water
3 cups orange juice
1/2 lemon, juiced
1/2 cup Campari
Mix the water and sugar
together in a small pan
over a low
heat, and bring up to boil until the sugar dissolves. Allow the simple
syrup to
boil for exactly 4 minutes (this will give the sorbet the best
consistency). Remove from heat and cool (makes a little over 1 cup).
Combine the citrus
juice and Campari and add 1
cup of the
cooled syrup. Adjust to taste: for the grapefruit sorbet, you may want
to add a
tablespoon or two extra syrup if you prefer it less tart. Remember, the
mixture will taste slightly sweeter in liquid form than it does when
frozen.
Freeze in an ice cream
machine according to
manufacturer’s
directions (if you don't have an ice cream machine, don't despair! They
also make great popsicles.
After churning, allow sorbet to set in the freezer at least two hours.
Serve in a bowl, or in a hollowed-out orange or grapefruit.
For presenting like a
fruit:
Cut 1/2 inch off the
top of an orange, just
enough to expose
the fruit inside. Hollow out all pulp with a spoon. Scrape the inside as
clean
as possible, down to the white pith. Fill with sorbet, replace the top
slice of peel, and freeze until hardened, at least 4 hours. (There may
well be a better way to freeze sorbet in this shape – if anyone has
bright ideas, let me know!)
To plate, remove from
freezer and carefully cut
off the
orange peel with a sharp knife, leaving the sorbet intact. You may need
to re-shape slightly to
smooth the sorbet surface. Top with a single clove, and herb leaves –
basil or mint leaves work well. Serve to impressed guests.
