If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet.
Though this recipe is really about making raspberry sorbet taste more like raspberries. Campari replaces some of the fruit's bitterness that gets lost when making sorbet. The end result tastes a little like Campari, but mostly like the fruit itself.
You might be temped to skip the small amount of orange zest in the recipe, but don't. Its sweetness brings the raspberry and Campari together far better than they would on their own.
About This Recipe
|Yield:||makes about 1 quart|
|Active time:||45 minutes|
|Total time:||3 hours|
|Special equipment:||ice cream maker, blender or food processor|
|This recipe appears in:||The Real Rules of Making Boozy Ice Cream The Science of the Best Sorbet Scooped: Raspberry-Campari Sorbet|
- 36 ounces (5 1/2 cups) rinsed raspberries
- 3/4 cup sugar
- 1/4 cup water
- 3 tablespoons Campari
- 1/2 teaspoon freshly grated orange zest from 1 orange
- 1/4 teaspoon kosher salt
- 1/2 teaspoon lemon juice, or to taste
In a blender combine raspberries, sugar, water and Campari. Blend on medium until raspberries are completely pureed, 30 seconds to 1 minute. Pour through a fine mesh strainer into a measuring cup, pressing on strainer with a spoon to separate juice from seeds. Measure out 3 cups of puree and discard remainder.
Transfer puree to a mixing bowl and stir in orange zest, then add salt, followed by lemon to taste. Cover mixture and chill in refrigerator until very cold, about 2 hours, and churn in ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container and chill in freezer for at least 4 hours before serving.