Campari and Orange Sorbert

  I found this great easy to make sorbet/granita,  on the food republic's web site and I thought I would  share it with a few of my friends.
 My  mother is lactose  intolerant, so I have spent many Summers making us frozen treats, by using the blender to blend up  fresh fruits and then freeze them for a cold summer treat.  At the time  my boys were  younger and at home. They loved eating up Grandma's sorbet/granita.  In those days I didn't use a recipe I  would find some over ripe bananas, strawberries, apples,  peaches or what ever was on the marked down shelf in the produce department and I would blend  and freeze then with a little honey or sugar added to my crazy concoctions.

 Over the  years I have  made sorbet's and gelato's with  Saki, fruit dessert wines, champagne and  Moscato.
One of my favorite restaurants: The Trellis  in  Williamsburg, Virginia served me a blackberry wine  sorbet'  that could stop your heart. That was  years ago.
Currently, they have a bourbon ice cream on the menu  which is amazingly yummy.
http://www.thetrellis.com/menus/evening-menus

 First, this is a quick and easy recipe, and you don't have to own an ice cream maker to  make this frozen adult treat.
http://www.foodrepublic.com/2012/02/22/campari-and-orange-sorbet-recipe

This orange sorbet recipe makes for a great palate cleanser. It's light and cooling, and you’re also getting loads of vitamin C, plus a smattering of potassium and beta-carotene, which will help you fight off the winter chills.

This is best eaten on the day it is made, as homemade sorbets tend to go hard. If this happens, allow the sorbet to defrost, then re-churn.

Reprinted with permission from The Essential Low-Fat Cookbook

Servings:4

Ingredients

6 oranges, juiced and zested

1/2 cup superfine sugar

2 sprigs mint

3 tablespoons Campari

Directions: 

1. Heat the orange juice with the zest, sugar, and mint in a non-reactive saucepan until it comes to a boil and the sugar has dissolved. 
2. Allow to cool to room temperature, add the Campari, remove the mint and discard. 
3. Pour into your ice cream machine, and follow the manufacturer’s instructions.
4. Keep in the freezer.

Tip: If you don't have an ice-cream machine, you’d be better off turning this recipe into a granita, which is a water ice. Simply pour the cooled mixture into a shallow tray and place in the freezer. After about 1 hour, when the mix is starting to freeze, break it up with a whisk and repeat every 15 minutes until you have a frozen slush.

Level of Difficulty: 

Easy

Prep Time: 

15 minutes

Cooking Time: 

10 minutes

 I recommend  doing this recipe ahead, of time. Yes it may get hard, but that's not  a problem  either just take it out of the freezer about 15 minutes, give it a quick stir and  serve in a martini glass with some mint as garnish.
Edible Opulence...