Campari Orange Przepis Best Recipes

CAMPARI AND TONIC WITH GRILLED ORANGES

Ingredients:

Steps:

• Lightly brush orange wedges with vegetable oil and grill over medium heat, turning, until lightly charred all over, about 2 minutes. For each drink: Squeeze a grilled orange wedge into a glass, then drop it in. Add ice, 2 ounces Campari and 4 ounces cold tonic water. Garnish with a large green olive.

CAMPARI ORANGE SPRITZER ( INA GARTEN BACK TO BASICS )

Ingredients:

• 6 ice cubes
• 1/4 cup campari
• 1/2 cup freshly squeezed orange juice
• 1 1/2 cups sparkling water (recommended -- San Pelligrino)
• orange slice, halved
• ginger ale, optional

Steps:

• Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.
• NOTE: Campari is a strong flavor. If you are more into sweetness substitute in ginger ale for the Pellegrino water to make it more to your taste.

ORANGE-CAMPARI SORBET ORANGES

Ingredients:

• 7 large, juicy oranges like Valencias, washed and dried
• Juice of 1 lemon
• 1 cup sugar
• 1/2 cup wildflower honey
• 1 1/2 cups water
• 1 egg white
• 1/3 cup Campari
• 8 sprigs fresh mint

Steps:

• Roll the oranges on a work surface to loosen them slightly. Halve the oranges horizontally and use a spoon to scoop out all of the flesh, being careful to keep the skins intact. Put the orange flesh in a food processor. Arrange the shells on a baking sheet and set aside.
• Puree the orange flesh and press through a sieve; you should have 2 1/4 to 2 3/4 cups of juice. Set aside.
• Combine the lemon juice, sugar, honey and water in a medium saucepan and simmer over medium heat until reduced to 1 1/2 cups, about 45 minutes. Let cool.
• Whip the egg white until it forms soft peaks and whisk in the orange juice. Whisk in the honey mixture. Refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's instructions. Place in a bowl, drizzle the Campari over the sorbet and fold it in just enough to form streaks; do not overmix.
• Working quickly, fill the orange shells to the top with sorbet; you won't use all of the shells. Cover with plastic wrap and freeze until very firm, at least 2 hours.
• To serve, use a large serrated knife to cut each orange shell into 3 wedges. Arrange the orange wedges on plates and garnish with a sprig of mint. Serve immediately.