Tangerine Campari Sorbet
This is a sorbet for adults. If you can’t find tangerine juice, use blood orange juice or ruby-red grapefruit juice instead.
2/3 cup sugar
Pinch of kosher salt
1 1/2 tablespoons finely grated tangerine zest
2 1/2 cups fresh tangerine juice
1/4 cup Campari
1 tablespoon fresh lemon juice
In a medium saucepan, combine 1/3 cup water with the sugar and salt. Cook, stirring, over medium heat until just boiling and the sugar is dissolved, about four minutes. Stir in the tangerine zest, tangerine juice, Campari and lemon juice.
Chill the mixture in the refrigerator until very cold, about two hours, or for faster chilling, set the bowl over a larger one filled with ice and a little water. Either way, stir frequently. The chilled mixture can be covered and refrigerated up to two days before churning.
To churn, pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions. Serve immediately, or for a firmer sorbet, scrape into a chilled bowl, cover, and freeze until firm, or for up to three days.
Source: Adapted from “Baking Out Loud,” by Hedy Goldsmith; Potter, $27.50.
Per serving: 166 calories (2 percent from fat), 0.2 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.5 g protein, 36 g carbohydrates, 0.4 g fiber, 1 mg sodium.