Prosecco and Campari Sorbet

The lightest melt-in-your-mouth sorbet

The Italian aperitif Campari is an acquired taste - well, maybe it's more a case of, you either love it or you hate it... James Bond was partial to it - if that holds any sway - personally I love it.
Gaspare Campari began making the jealously guarded secret recipe in 1860 and to this day it is thought that only one person actually knows all the 150 ingredients in this deliciously bitter concoction. A few of those ingredients are quinine, rhubarb, ginseng, bergamot oil and orange peel. With a taste that is very different to its sweet smell, its bitterness is often described as a medicinal in flavor.
Bond was partial to a Negroni cocktail(gin, sweet vermouth and Campari served up in a martini glass) or an Americano (Campari, sweet vermouth and club soda or Perrier served over ice), but everyone will love this delightful sorbet; the Campari adds a layer of zinging flavor, while the bubbles from the Prosecco result in the lightest melt-in-your-mouth texture which brightens even a winter evening after an indulgent dinner, or is perfect as a sultry afternoon's treat.
Prosecco is an Italian sparkling white wine, Cava a Spanish sparkling white wine made in the same method of French Champagne and there are many great Californian sparkling wines made in the same way - of course you could actually use Champagne for this recipe, but only if you don't want to drink it!

Prosecco and Campari Sorbet
makes 6 servings
Ingredients:
¾ cup boiling water
5 oz caster sugar
Juice of 1 large orange
Juice of 1 or 2 lemons
1 cup Prosecco, Cava or sparkling white wine
5 tablespoons Campari

Instructions:
In a large bowl pour the boiling water over the sugar, stir until all the sugar has dissolved and leave it to cool.
Add all the remaining ingredients and churn in an ice cream maker following the manufacturer’s instructions, then transfer to a freezer-proof container to firm up completely.
Alternatively, pre-chill a large glass, metal or plastic container, pour in the liquid (the container should be large enough for the liquid to be about 2 inches deep) and cover the container placing it in the coldest part of the freezer.
When the outer edges have solidified, but the center is still be slushy (After 1 ½ - 4 hours) remove from the freezer and quickly beat the mixture to a slush with a hand held beater or whisk.
Return to the freezer and after 1 ½ hours repeat this process and after another 1 1/2 hours repeat this process again – finally returning it to the freezer for another 2 hours.
Whichever method you use, before serving allow the sorbet to sit in the fridge for the 10-15 minutes to ensure a scoop-able texture, but also be aware that the alcohol content will mean that it will become liquid very quickly.
Serve in martini glasses, or scoop out lemon or orange halves, freeze them for a few hours and use them as a fun serving bowls.