CAMPARI AFFOGATO WITH LEMON SORBET
Try this delicious variation on the traditional vanilla-and-espresso dessert.
Provided by Andy Baraghani
Categories Bon Appétit Campari Liqueur Lemon Frozen Dessert Dessert Summer Orange Sorbet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Mix Campari and orange juice in a small bowl. Divide sorbet among 4 small serving bowls or coffee cups. Pour 2 Tbsp. Campari mixture into each bowl. Top with orange zest.
GRAPEFRUIT CAMPARI SORBETTO
Provided by F. W. Pearce
Categories Dessert Low Fat Backyard BBQ Frozen Dessert Grapefruit Campari Summer Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart or 8 servings
Number Of Ingredients 3
Steps:
- In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
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.
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CAMPARI SORBET – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 2 hrs 40 minsCategory DessertCalories 223 per serving
- Roughly chop the lemon, including the skin. Discard the seeds. Toss the chopped lemon in a food processor along with the sugar and purée until the lemon is smooth punctuated by little bits of lemon zest.
- Add the Campari and clementine juice and pulse to combine. If desired, strain the mixture, using the back of a spoon to press on the solids to release as much liquid as possible.
- If using an ice cream maker, transfer the mixture to a bowl, add the pomegranate juice, and stir well to combine. Cover and refrigerate until thoroughly chilled, about 2 hours. Pour the refrigerated sorbet mixture into your ice cream machine, working in a couple batches if necessary, and churn according to the manufacturer’s instructions. If you like a softer sorbet, serve the Campari sorbet straightaway from the ice cream machine; if you like a firmer sorbet, transfer it to a resealable container and freeze for at least 6 hours. If not using an ice cream maker, add the pomegranate juice and stir to combine. Pour the mixture into a couple metal baking pans and freeze, stirring and scraping the mixture with a fork every 30 minutes, until flaky and frozen, 3 to 6 hours total, depending on the size of your pan. The texture will be coarser than a typical sorbet and more like that of a granita. Serve the Campari sorbet straightaway or transfer it to a resealable container and freeze for up
- Scoop and serve. (You probably could’ve figured this step out on your own…) Originally published February 11, 2017.
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