Clementine and Campari sorbet

  • Preparation time: 15 minutes, plus cooling, chilling and freezing
  • Cooking time: 5 minutes
  • Total time: 20 minutes, plus cooling, chilling and freezing

Serves: 4-6

Ingredients

500ml clementine juice (from about 12-15 clementines)
125g caster sugar
100g liquid glucose
4 tbsp Campari
1 lemon, juice

Method

1. Put the clementine juice and sugar in a saucepan and warm over a gentle heat, stirring until the sugar has dissolved. Add the glucose, remove from the heat and stir again until dissolved. Pour in the Campari and lemon juice, transfer to a metal bowl and leave to cool, then chill.

2. Churn in an ice-cream maker, then firm up in the freezer. (Or put the bowl in the freezer for 1-2 hours, until the edges start to freeze. Whisk into the centre; freeze again. Repeat every hour for the next 2-3 hours, until the sorbet is smooth. Return to the freezer to firm up.) Serve in small bowls or glasses that have been chilled in the freezer for 1 hour beforehand. The alcohol content means it will melt quickly. LH