Lemon,Lime Campari Sorbet Float
It has been really hot in NYC, too hot to cook. My thoughts have turned to cold drinks and one of my favorite light on the alcohol summer drinks is Campari and soda. Campari is a liquor made from herbs and fruits and is widely used as an apertif in Europe. I was first introduced to Campari when I lived in Italy and every time I take a sip it takes me back there, sipping the cold, slightly bitter drink in a cafe in Naples, well actually I drank them while traveling the entire coast of Italy. A Campari and soda is usually served with a slice of lime, so I took that lovely combination of flavors and made a sorbet. It’s makes a wonderful float or can be eaten on it’s own. The sorbet, because it contains alcohol takes a little longer to freeze than a regular fruit sorbet so be patient. The first time I made this the scoop of sorbet sunk to the bottom of the glass, to solve this problem I found that by whipping the sorbet at intervals while it’s freezing produces a scoop that floats beautifully in your glass. You can of course skip that step it’s totally optional.
1 1/4 cup Juice from freshly sqeezed lemons and limes you can decide the ratio as long as it equals 1 1/4 cups I used 4 limes 3 lemons
1 cup water
1 1/2 cup super fine sugar
1/2 cup Campari
Very cold seltzer, club soda or sparkling water
- Combine the juice of the lemons and limes, super fine sugar, water and campari mix until the sugar is disolved. Place in the refrigerator to chill, should be very cold. Pour into your ice cream maker and churn away.When the sorbet is thick and the consitency of a slurpee pour into a freezer container. Its best to freeze over night or until it is scoopable. (See step 3 for optional method) Chill your seltzer, club soda or sparkling water make sure its very cold.
- Get a tall glass put two scoops of the sorbet in each glass and fill with the ice cold sparkling water, club soda or seltzer. Garnish with a slice of lemon or lime and a sprig of mint. Enjoy!
- This step is optional: If you want your scoop of sorbet to float you have to whip it. Here is what you do: After taking out of the ice cream machine put in the freezer for 1 1/2 hours take it out and whip it with your electric mixer right in the container you are freezing it in. Beat for one minute it will get slushy thats ok. Put it back in the freezer for another 2 hours then take it out and whip it again for another minute return to the freezer and let it freeze. Because it has alcohol in it it takes longer to freeze to a scoopable consistency. If you don’t care if your sorbet sinks to the bottom of the glass omit this step.
- I purposely made the sorbet very intense so when added to soda water you an really taste the flavors. If you want to make the sorbet less intense simply decrease the lemon/lime and add water equal to what you took from the citrus.