CAMPARI-BLOOD ORANGE SORBET
Make and share this Campari-Blood Orange Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 40m
Yield 1 pint
Number Of Ingredients 5
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.
Nutrition Facts : Calories 627.9, Fat 0.5, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 159.2, Fiber 0.5, Sugar 154.1, Protein 1.7
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
Campari and soda is one of my favorite aperitifs. Not only is Campari a brilliant vermilion that looks stunning in the glass, but also the liquor's bitter edge whets the appetite for the dishes to come. Transformed into a gorgeous, not-too-sweet sorbet, Campari is equally at home finishing a meal. (Although this sorbet would also make a nice refresher between courses if you were feeling fancy.) The addition of sweet, ruby-hued blood orange juice makes this a perfect dessert for midwinter when summer's fruits are still months away. Before you freeze your sorbet, I recommend you pour a little into a highball glass and add some ice and gin. It makes the wait so much more enjoyable.
Yield makes 5 to 6 cups
Number Of Ingredients 5
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.
ORANGE-CAMPARI SORBET ORANGES
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert, side dish
Time 3h10m
Yield Eight servings
Number Of Ingredients 8
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
BLOOD ORANGE SORBET SURPRISE
Steps:
- To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
- Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.
- Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
- To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.
- Preheat the oven to 450°F (230°C).
- To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.
- Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.
- Storage
- Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
- Variation
- You can make this dessert using tangerines or regular oranges instead.
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