Blood Orange Purée Negroni Sorbet
Use Purée Blood Orange, Frozen, Boiron (1kg) to make this recipe. Blood orange purée makes a vivid sorbet with the bitter-orange character of a Negroni. Keep the alcohol measured because too much prevents freezing; a small amount is enough to perfume the base.
At a glance
- Yield: 6
- Preparation: 15 minutes
- Cooking: 5 minutes
- Chilling or freezing: 6 hours
Ingredients
- 500g blood orange purée, thawed
- 150ml water
- 130g caster sugar
- 25g liquid glucose
- 30ml gin
- 20ml sweet vermouth
- 15ml bitter aperitif
- 1 pinch fine sea salt
Method
- Heat the water, sugar, glucose and salt just until dissolved. Cool completely.
- Whisk the syrup into the blood orange purée, then stir in the gin, vermouth and bitter aperitif.
- Chill for two hours. Churn until softly frozen, transfer to a covered container and freeze for at least four hours.
- Let the sorbet soften for five minutes before scooping into chilled glasses.
Why this recipe works
A controlled amount of alcohol softens texture and carries aroma, but the sugar syrup still does most of the work in limiting large ice crystals. Blood orange supplies both acidity and natural bitterness.
Practical tips and variations
- For an alcohol-free version, omit the spirits and add 40ml water plus one teaspoon of non-alcoholic bitter cordial.
- Do not increase the alcohol without recalculating the freeze balance.
- Serve small scoops as a palate-cleansing dessert.
Serving and storage
Keep covered in the freezer for up to two weeks. Press baking paper onto the surface to limit ice crystals.
Frequently asked questions
Will the alcohol cook off?
No. It is added cold, so this adult dessert retains alcohol.
Why is my sorbet too soft?
The mixture may contain too much alcohol or sugar. Freeze it longer and check that quantities were measured accurately.
Can I make it without an ice-cream machine?
Yes. Freeze in a shallow tray and whisk every 30 minutes for about three hours.
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