Orange and Campari Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Chef/proprietor Karl Löderer


  • 12½ fl.oz. (360 ml.) water
  • 6 oz. (175 g.) sugar
  • ½ oz. (15 g.) glucose
  • juice 10 medium sized oranges
  • juice 1 lemon
  • juice 1 lime
  • ½ egg white
  • 2 large measures Campari


Make a syrup by putting the water, sugar and glucose in a pan and bring to the boil. Simmer for 15 minutes.

Mix the syrup together with the rest of the ingredients, except the egg white, and transfer to ice cream machine.

When the sorbet has almost finished freezing, add the egg white. Finish freezing.