※ Blood Orange & Campari Sorbet

220g (1 cup) caster sugar
250ml (1 cup) water
325ml blood orange juice
40ml (2 tbsp) lemon juice
40ml (2 tbsp) Campari

Prepare sugar syrup by placing sugar and water into a saucepan. Dissolve sugar and then bring to the boil, reduce heat and allow to simmer for 5 minutes.

Mix blood orange juice with lemon juice, Campari and enough sugar syrup to bring mixture to 17 baume.

Pour mixture into a bread pan, cover and freeze.
- After mixture is frozen, puree in a blender or food processor until smooth.
- Put it back in the freezer for about 8 hours to firm up again.


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