Tangelo Campari Sorbet

Around here, there's still so much beautiful winter citrus at the grocery store that I can't help bringing home bags filled with different varieties. This week, I got a little carried away, and I knew there was no way I could eat it all before it went bad. Solution? Sorbet!  Honestly, I prefer a good sorbet to ice cream any day. It's light and refreshing and bursting with flavor from fresh fruit.

Feel free to use this recipe as a jumping off point. If you can't find minneola tangelos or honey tangerines, you could use blood oranges, cara cara oranges, meyer lemons, grapefruit, pomelo, whatever you can get your hands on! As for the Campari, it pairs so well with orange, giving it a little depth and a nice twinge of bitterness to offset the bright, sweet sorbet. Feel free to leave it out, but if you have a bottle, go ahead and be brave -- add in a splash!

(recipe based on David Lebovitz's Grapefruit Campari Sorbet)

Ingredients

~1 1/3 cup juice from 4 Minneola Tangelos

~2/3 cup juice from 2 Honey Tangerines

1/2 cup sugar

2 Tb Campari

Directions

Heat about 1 cup of the citrus juice and the sugar in a saucepan over medium-low heat. Stir frequently, and remove from the heat as soon as the sugar is dissolved.

Stir in the remaining juice and the Campari.

Chill thoroughly in the refrigerator (for at least a couple of hours).

When chilled, freeze using an ice cream maker according to the manufacturer instructions.  

Scoop into a container, and store in the freezer until ready to serve.

Variations: You can add in a splash of gin (maybe 1-2 Tb) as a nod to the classic Negroni cocktail. Or serve the sorbet in a wine glass topped with a splash of champagne like these beautiful Tangerine Sorbet Champagne Floats from Completely Delicious.