This palate-cleansing and rather adult sorbet is based on the Negroni cocktail, which combines Campari, vermouth and gin
Its slight herbal bitterness somehow blends seamlessly with pomegranate juice and blood orange. Use good-quality fresh juice from a carton, instead of squeezing your own fruit – it means you can enjoy this sorbet at all times of the year.
• 250g caster sugar
• 250ml water
• 50g liquid glucose
• 250ml pomegranate juice
• 150ml blood orange juice
• 20ml campari, plus a splash
• 2 teaspoons gin
• 20ml vermouth
1 Combine the sugar and water in a saucepan and heat gently, swirling the pan from time to time, until the sugar dissolves.
2 Increase the heat and bring to the boil then simmer for 1 minute. Remove from the heat and leave to cool slightly.
3 Stir the liquid glucose into the syrup. Add the fruit juices, together with the alcohols and transfer to the fridge to cool.
4 Tip into an ice-cream machine and churn according to the manufacturer’s instructions. 5 Towards the end of the churning, add another splash of Campari – a capful should do it – and churn it in. Transfer to a plastic container and freeze for at least 2 hours before serving.
Recipe courtesy of Greg Malouf, extracted from New Feast