Negroni sorbet with blood orange & pomegranate

Negroni sorbet with blood orange & pomegranate

By
From
New Feast
Makes
900 ml
Photographer
Alan Benson

This palate-cleansing and rather adult sorbet is based on Greg’s current favourite cocktail, the Negroni, which combines Campari, vermouth and gin. Its slight herbal bitterness somehow blends seamlessly with pomegranate juice and blood orange. We generally use good-quality fresh juice from a carton, instead of squeezing our own fruit, which means we can enjoy this sorbet at all times of the year.

Ingredients

Quantity Ingredient
250g caster sugar
250ml water
50g liquid glucose
250ml pomegranate juice
150ml blood orange juice
20ml campari, plus a splash
2 teaspoons gin
20ml vermouth

Method

  1. Combine the sugar and water in a saucepan and heat gently, swirling the pan from time to time, until the sugar dissolves. Increase the heat and bring to the boil then simmer for 1 minute. Remove from the heat and leave to cool slightly.
  2. Stir the liquid glucose into the syrup. Add the fruit juices, together with the alcohols and transfer to the fridge to cool.
  3. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Towards the end of the churning, add another splash of Campari – a capful should do it – and churn it in. Transfer to a plastic container and freeze for at least 2 hours before serving.

Note:

  • If you don’t have all the components for the Negroni, then just use 50 ml of Campari, plus the splash at the end.
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