Campari Blood Orange Sorbet Recipes

CAMPARI AND BLOOD ORANGE COCKTAIL

Steps:

• Put ice cubes in a rocks glass. Add the Campari, blood orange juice, and a splash of soda (don't mix).Garnish with an orange slice and a mint sprig.

CAMPARI-BLOOD ORANGE SORBET

Steps:

• Combine the sugar and water in a 1-quart saucepan; bring to a boil over medium-high heat.
• Add in the zest; set syrup aside to cool.
• Mix the syrup with the juice; strain the juice (if you prefer), or leave in the pulp.
• Add in Campare; mix well.
• Cover with plastic wrap and cool in the refrigerator for 1 hour.
• Freeze in ice cream machine according to manufacturer's directions.

ORANGE-CAMPARI SORBET ORANGES

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.

ORANGE SORBET WITH CAMPARI

Steps:

• warm sugar and orange juice on a low heat until sugar has dissolved
• remove from heat and allow to cool
• place in a pre-frozen ice-cream machine and churn for approx. 30 minutes until it has thickened
• put sorbet in a freezer container then place in freezer for 24 hours
• remove from freezer 10 mins before serving. scoop into glasses and top with one tablespoon of campari

CAMPARI-BLOOD ORANGE SORBET

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.

BLOOD ORANGE CAMPARI SPRITZ

Steps:

• Pour Campari, vodka, and orange juice into a cocktail shaker with ice. Shake, then strain into a glass filled with ice. Add sparkling water and stir.

ORANGE SORBET

Steps:

• cut the top of the orange, use a spoon to take off the meat of the orange. Careful not to make a hole.
• mix sweet condensed milk with the juices.
• pour in the juice in the orange, and put in the frezer for at the least 4-5 hours.