Campari–Blood Orange Sorbet

Name: Campari–Blood Orange Sorbet
Yield: makes 5 to 6 cups
Ingredients: 1 cup sugar; 1 cup water; 8 strips orange zest removed with a vegetable peeler; 2 pounds blood oranges (should yield about 2 cups juice); 1/4 to 1/2 cup Campari, to taste

December 14, 2011

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.

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