Campari Blood Orange Sorbet
Indulge in the vibrant, citrusy flavors of this Campari Blood Orange Sorbet, a refreshing dessert that perfectly balances sweet and bitter notes. Made with freshly squeezed blood orange juice, a touch of Campari, and a hint of optional zest for added depth, this sorbet is a sophisticated twist on a classic frozen treat. The process is simple: crafting a silky smooth base with a homemade sugar syrup and chilling it to perfection in an ice cream maker. This elegant sorbet is not only bursting with bold flavor but also boasts a stunning ruby hue that's sure to impress. Ideal as a light dessert or a palate cleanser, this recipe is a must-try for fans of citrus desserts and Italian-inspired treats.
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Recipe Information
Ingredients
- 500 ml Blood orange juice (freshly squeezed)
- 150 g Granulated sugar
- 125 ml Water
- 60 ml Campari
- 1 tsp Blood orange zest (optional, for enhanced flavor)
Instructions
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, creating a simple syrup. Remove from the heat and let it cool to room temperature.
While the syrup is cooling, juice enough blood oranges to yield 500 ml of fresh juice. Strain the juice through a fine mesh sieve to remove any pulp or seeds, for a smooth sorbet.
Optional: Zest one blood orange to obtain 1 teaspoon of zest, ensuring only the colored part of the peel is used, not the bitter white pith. Add the zest to the strained juice for enhanced citrus flavor.
Once the simple syrup has cooled, combine it with the blood orange juice and Campari in a large mixing bowl. Whisk the mixture thoroughly until well blended.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or until completely chilled. For best results, chill overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes, or until the sorbet reaches a smooth and scoopable consistency.
Transfer the sorbet to an airtight container and freeze for at least 2-3 hours to allow it to firm up before serving.
Serve the Campari Blood Orange Sorbet in small bowls or glasses as a dessert or palate cleanser. Garnish with a thin slice of blood orange or a sprig of mint, if desired.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 207.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
