Clementine & Campari sorbet

Throughout the festive season the star of Charlie’s dessert menu in the Ox Barn has been Clementine & Campari Sorbet, which has wowed the crowds who love a bitter hit and has secured its place on the dessert menu for another month, but with a citrus switch to in-season blood oranges.  Alcohol can impede the freezing process, so do err on the side of caution when adding the campari!

Ingredients

• 800 ml clementine or blood orange juice

• 350 g icing sugar

• Juice of 5 lemons

• A generous splash or two of Campari

Method

1. Blend the juice, sugar and lemon juice.

2. Add the Campari to taste.

3. Blend with the syrup until smooth.

4. Churn your sorbet; which will last well in the freezer in a lidded container.

5. The alcohol has a tendency to sink so re-churn before serving.