Campari, pomegranate and clementine sorbet

Campari, pomegranate and clementine sorbet

By
From
Spring
Serves
10
Photographer
Andy Sewell

This is a sharp, clean, sophisticated sorbet, gloriously bright in colour and wonderfully refreshing. A lovely light dessert to round off a hearty winter’s meal. I like to serve it with crisp dessert biscuits, such as the langues de chat.

Ingredients

Quantity Ingredient
1 lemon, (unwaxed)
400g caster sugar
200ml campari
5 clementines, juiced
1 litre fresh pomegranate juice

Method

  1. Chop the lemon roughly, including the skin; discard the pips. Put the chopped lemon into a food processor along with the sugar and purée until the lemon is smooth. Add the Campari and clementine juice and pulse to combine.
  2. Transfer the mixture to a bowl, add the pomegranate juice and stir well to combine. Pour into your ice-cream machine and churn until frozen, according to the manufacturer’s instructions. Serve the sorbet straight away or transfer to a suitable container and place in the freezer until ready to use; for the best flavour, use within a week.
Tags:
Skye Gyngell
seasonal
Spring
London
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