This Campari sorbet recipe is sweet and tart and sophisticated and stunning and almost too pretty to eat. Almost.
Think of this Campari sorbet as a sophisticated and refreshing riff on a cocktail. It’s sweet and tart and a little bitter and almost more digestif than dessert thanks to the herbal undertones of the vibrant magenta booze known as Campari that’s an Italian classic. We also find this sorbet also almost too pretty to eat. Almost.–Angie Zoobkoff
Special Equipment: Ice-cream maker
Campari Sorbet Recipe
- Quick Glance
- 15 M
- 2 H, 40 M
- Serves 10
- 1 thin-skinned lemon, preferably organic (about 125 g)
- 1 1/2 to 2 cups (300 to 400 g) superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 3/4 cup plus 2 tablespoons (200 ml) Campari
- Juice from 5 clementines (about 1/2 cup or 120 ml)
- 4 1/2 cups (1 l) pomegranate juice
- 1. 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.
- 2. 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 before you scoop and serve it. 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 to several days before you scoop and serve it.
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Campari Sorbet Recipe © 2016 Skye Gyngell. Photo © 2016 Andy Sewell. All rights reserved.
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