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
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-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.
PASSIONFRUIT AND ORANGE SORBET
Make and share this Passionfruit and Orange Sorbet recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 15m
Yield 1 litre
Number Of Ingredients 5
Steps:
- Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl.
- using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture.
- pour into ice cream maker and chill/churn for about 30 minutes.
BLOOD ORANGE-CHAMPAGNE ICE CREAM FLOAT
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Provided by Tom Parker Bowles
Categories HarperCollins Dessert Frozen Dessert Cocktail Orange Champagne Vermouth Liqueur
Yield Makes 1 float
Number Of Ingredients 7
Steps:
- Put the Champagne or sparkling wine in a small pan and simmer until reduced by a third. Add the caster sugar and stir until dissolved, then leave to cool. (It's worth making a much larger quantity of this syrup and storing it in the fridge to make other drinks.)
- Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10-15 seconds. Scoop the sorbet into a chilled float glass. Pour the liquid ingredients on top and garnish with the slice of orange.
MOROCCAN BLOOD ORANGE SORBET
Posting this for ZWT II as taken from "The Ultimate Ice Cream Book". Blood Oranges earn their name from the Dark red flesh. They are common thoughout the Mediterranean region and are becoming readily available in the United States. The cooking time depends on how Fast your Ice Cream Machine freezes. Sometimes I bypass the Ice Cream Machine altogeather, and simply put the sorbet in a freezer safe container, freeze it and then set it out about 10 to 15 minutes prior to using it...this softens it just enough to scoop.
Provided by Chabear01
Categories Frozen Desserts
Time 2h15m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature.
- To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other to cut between the membranes letting the clean orage sections fall into the bowl. Be careful not to cut down into your hand! When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any risdual juice. Pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, lime juice, and spices, stir to combine well. Cover and refrigerate until cold.
- Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
Nutrition Facts : Calories 408.2, Fat 0.7, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 103.6, Fiber 12.1, Sugar 90.5, Protein 4.7
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