Sorbetto di arancia

AT A GLANCE

  • Serves 6 people

  • 1 orange, coarsely chopped
  • 200 gm pure icing sugar
  • 500 ml (2 cups) orange juice (from about 6 oranges)
  • 50 gm liquid glucose
  • To serve: amaro (see note)
01   Using a food processor, process orange and icing sugar until finely chopped. Transfer to a jug and add 450ml orange juice. Combine remaining orange juice with glucose in a small saucepan and cook over low heat until glucose dissolves (1-2 minutes). Cool, add to jug and stir to combine. Refrigerate until completely cold (20-30 minutes). Freeze using an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre. Serve sorbetto with amaro poured over to taste.
Note Amaro, the Italian word for bitters, is the term for digestivi such as Averna and the super bitter Fernet Branca.

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

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