Orange Sorbet With Campari Recipes

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.

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.

Steps:

• Put the orange juice, star anise and sugar into a pan. Bring to the boil, stirring, until the sugar has dissolved, then remove the star anise. Cool, then pour into an ice-cream machine and churn until smooth and frozen. (If you don't have an ice-cream machine, cool the mixture, then tip into a freezerproof container and freeze until firm, whisking every hour with a fork to break up the ice crystals.)

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.

Steps:

• In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.