Wednesday, 14 September 2011
Recipe: Campari & Prosecco Sorbet
This summer's signature dessert, this recipe is simple, straightforward and superb. Nobody guesses what the flavours are (well, Paola did, after a bit of thought...but she's the only person who has), but they all hoover it up with great enthusiasm as they consider the matter. Generally, I serve it with fresh raspberries, and the combination of flavours and textures works well. It might seem a little strange to be posting a recipe like this as we head into mid-September, but summer in Tuscany is just going on and on and on - temperatures were again up in the thirties, yesterday, and the forecast is for yet more of the same stretching ahead as far as the eye can see.
For four servings.
Ingredients: 200 ml sugar syrup (made by briefly boiling a litre of water with a kilo of sugar - or pro rata'd down, if you want to make a smaller amount, but I generally make this quantity and keep it in the fridge to use over several weeks, since it doesn't go off ); 250 ml Prosecco; 4 tablespoons Campari.
There almost isn't a method, since the process is so simple. Chill the ice cream machine, then add to it all of the ingredients listed above and churn for 20-25 minutes, until the sorbet is quite firm. You might need to churn a little more than with other sorbets, as it's important that all the campari is properly incorporated into the sorbet mixture - if you stop too soon, then the campari can be still slightly liquid, and the flavour too prevalent when you serve it.
Put the sorbet into a container, and into the freezer for several hours before serving. It should be soft enough to serve straight from the freezer, without any intervening 'softening' period in the fridge. Garnish with fresh raspberries to serve.