Blood orange and Campari sorbet

Sorbets should be eaten within 2-3 days, as their fresh flavours quickly fade. If you can’t find blood oranges, use 400ml blood-orange juice instead. Remember to allow time for freezing.

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

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Total Carbohydrate--

Sugars

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Blood orange and campari sorbet

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Ingredients

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  • 4 blood oranges
  • 450g granulated sugar
  • 50ml Campari
  • 1 large egg white (optional)

Method

  1. Grate the zest from two of the oranges, then halve and squeeze the juice from all four.
  2. Dissolve the sugar in a pan with 700ml water over a gentle heat.
  3. Bring to the boil, then simmer for 5 minutes. Pour in the orange juice and chill until cold.
  4. Add the Campari, then churn in an ice-cream machine according to the instructions. Alternatively, pour into a freezerproof container and freeze for 2 hours. Tip into a bowl and whisk until smooth, then return to the container. Repeat the freezing and whisking twice more. Once frozen solid, turn into a food processor and blitz with the egg white. Return to the container and freeze until solid. The sorbet is now ready to eat.
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