Negroni-Style Sorbet

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30 Mins Preparation Time
1 Hr Churning Time

A recipe inspired by Angela Hartnett, a great starred chef from a London restaurant.

Ingredients

  • 150 g ( oz) caster (superfine) sugar
  • 1 watermelon (to make about 400 ml/14 fl oz juice)
  • Juice of 5–6 oranges (about 250 ml/9 fl oz/1 cup)
  • Juice of 1 lemon
  • 100 ml ( fl oz) red amaro liqueur (Campari)
  • 50 ml ( fl oz) gin

Special equipment:

  • Ice cream maker

Method

COMBINE THE SUGAR AND 125 ML (4 FL OZ/½ CUP) OF WATER IN A SAUCEPAN. Heat until the sugar has completely dissolved. Remove from the heat and set aside until the syrup cools, then place in the fridge to chill.

REMOVE THE WATERMELON RIND AND CUT UP THE FLESH. Remove as many seeds as possible, then purée the flesh in a blender. Strain the pulp to obtain the juice.

COMBINE THE COLD SYRUP WITH THE WATERMELON JUICE, ORANGE JUICE, LEMON JUICE AND THE ALCOHOLS. Transfer everything to the bowl of the ice cream maker and start the churn cycle.

LEAVE THE SORBET AT ROOM TEMPERATURE FOR A FEW MINUTES BEFORE SERVING.