Aperol Sorbet
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- makes approx ¾ litre
Ingredients
- 1 large orange + fresh orange juice ± 400ml
- 100g sugar
- 3-4 Tbsp Aperol
- 1 egg white
Method
- Wash and zest the orange avoiding any white pith. Juice the orange and strain it.
- Dissolve the sugar in the strained orange juice, add the zest and make up to 500ml with fresh orange juice. Stir in 3-4 Tbsp Aperol to taste.
- Either still freeze, or churn in an ice cream maker. Once the sorbet is at a slushy consistency, loosen the egg white by beating slightly and add to the sorbet. Continue churning/freezing till done.
inspired by Grapefruit and Campari Sorbet in ICES - The definitive guide Caroline Liddell & Robin Weir