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I rarely drink alcohol. And when I do, I drink Campari and Campari only.

If I feel thirsty, I drink it mixed with mineral water (which also help release the flavors). If I feel festive, I prefer it with orange juice. And if it is a rather chilly day, nothing warms me up more than a Campari straight up.

For quite a long time, I have been thinking about how it would taste in a sorbet. I am glad I tried. Campari Orange Sorbet is as good as the drink itself - if not better.

I topped it with candied orange peel and served on a hot summer night.


  • 2 1/2 cups fresh orange juice (from 10-12 oranges)
  • 1/2 cup sugar
  • 1/3 cup Campari
  • Zest of one orange
  • Juice of half a lemon
  • Candied orange peel
  • 1 orange
  • 1/2 cup sugar
  • 1/4 cup water


  • Place orange juice, juice of half a lemon and sugar in a saucepan over medium heat.
  • Stir until the sugar is completely dissolved. Remove from heat, pass through a fine-meshed sieve, add the orange zest and chill the mixture in the freezer for 3-4 hours.
  • Mix in the alcohol and freeze in your ice-cream machine according to the manufacturer’s instructions.
  • For the candied orange peel, peel an orange and cut lengthwise half an inch wide and 3 inches in length. Remove the bitter white pith as much as possible. Put the strips in a saucepan together with sugar and water. Bring to a boil and cook for 15-20 minutes. Remove the strips from the sugar mixture and place on a parchment paper to cool.

Categories: Dessert  Frozen 
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