Campari Orange Recipes

Steps:

• First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
• Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.

Steps:

• Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.

Steps:

• Lightly brush orange wedges with vegetable oil and grill over medium heat, turning, until lightly charred all over, about 2 minutes. For each drink: Squeeze a grilled orange wedge into a glass, then drop it in. Add ice, 2 ounces Campari and 4 ounces cold tonic water. Garnish with a large green olive.

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.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the burnt oranges: Lay the orange slices on a parchment-lined baking sheet. Drizzle with honey, making sure to cover them. Sprinkle with the confectioners' sugar and cayenne, and season with salt. Bake until the oranges are charred and slightly translucent, flipping halfway through, about 35 minutes. Let cool.
• For the cocktail: Place one burnt orange slice in a glass and add ice. Pour in the Campari, vodka and orange juice. Top with club soda. Garnish with another burnt orange slice.

Steps:

• Fill a cocktail shaker with ice. Pour Campari and orange juice over ice, cover, and shake vigorously for 10 seconds. Strain into a martini glass and garnish with an orange twist.

Steps:

• In a tall Tom Collins style glass, blend 1/3 Campari with 2/3 chilled orange juice over ice cubes.
• Garnish with an orange slice.
• Cin-Cin.

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.