2 cups tangerine juice
2 tablespoons tangerine zest
1 cup filtered or bottled water
3/4 cup granulated sugar
2 ounces Campari
2 tablespoons pistachios, skinned and chopped
Mint leaves for garnish
1. Strain the tangerine juice to remove any pulp.
2. Make the syrup: in a saucepan, bring the water, and sugar to a boil. Stir until sugar is dissolved and simmer 5 minutes. Remove from heat, add zest, cover and let steep for 10 minutes.
3. Whisk syrup into the tangerine juice. Cool the mixture quickly using an ice bath bain marie: place tangerine syrup in a metal bowl, set it inside another bowl filled with ice and water. Stir regularly, add more ice if necessary until it is 50F or lower.
4. When the sorbet is cold add the Campari to the mixture and freeze mixture in an ice cream maker following the manufacturer’s instructions until it is the consistency of soft serve ice cream. Transfer sorbet to an airtight container and store in freezer. This sorbet keeps for about one week; after that the flavor dissipates.
Serve garnished with a mint leave and chopped pistachios.
Copyright © Julie Logue Riordan, Cooking with Julie