Blood Orange Sorbet with Campari

One of the best drinks on the planet is a Blood Orange and Campari Soda. Here it is in a pudding bowl.  

For 6

  • 8 blood oranges
  • 100g caster sugar
  • Zest and juice of 1 lemon
  • Campari

Squeeze the juice from all of the blood oranges and put into a saucepan over a low heat.

Add the sugar and stir until dissolved. Do not heat for longer than necessary – it will spoil the flavour of the sorbet.

Take off the heat and allow to cool. Stir in the lemon zest and juice. Pour the mixture into an ice cream machine and churn for 20-25 minutes. Pack into a plastic container and put into the freezer.

If you don’t have a machine, pour the mixture into a plastic container and freeze for 1 hour. Remove and fork through, mixing the frozen edge into the middle to break up the ice crystals. Repeat twice.

Before serving, allow the sorbet to soften in the fridge for 20 minutes. 

Serve, a scoop or two, in each in bowl and drizzle over the Campari.