APEROL AND BLOOD ORANGE SORBET
Aperol and Blood Orange Sorbet

About This Recipe

Are you looking for a delicious oranges recipe with a difference? If you are, you’ve found it! Here’s my aperol and blood orange sorbet for you to enjoy.

The Aperol Spritz, sometimes called the Spritz Veneziano, is a refreshing orange cocktail made from Aperol and prosecco. It’s extremely popular across Italy, particularly in Venice, and is fast becoming a drink of choice in Britain, too. So what better way to do it justice than to make it into a beautiful sorbet to enjoy on a hot summer’s day? For an added twist, place a scoop of sorbet into a flute glass and top with chilled prosecco.

TwitterFacebook

6

Serves

3

Ingredients

Oranges

Main Ingredient

Ingredients

  • 300g caster sugar
  • 400ml (about 5-6 oranges) blood orange juice
  • 100ml Aperol (orange liqueur)

Weight Converter

Found in This Book

Feast your eyes on the finest aperol and blood orange sorbet! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put the sugar and 200ml water in a small saucepan. Heat over a low heat for several minutes until the sugar has dissolved, stirring occasionally. Increase the heat and bring to the boil. Boil for 1–2 minutes then remove from the heat. Leave to cool.
  2. Add the orange juice and Aperol and stir.
  3. Pour the mixture into a 2-litre shallow, freezerproof container. Cover and freeze for 2–3 hours.
  4. Remove the partially frozen sorbet from the freezer and blitz the mixture using a food processor or blender (blitzing will break down the ice crystals). When the sorbet is pale orange and smooth, return to the freezer and leave overnight or until frozen.
  5. About 15 minutes before serving, transfer the sorbet to the fridge to soften slightly.

Once you’re done, simply sit back and enjoy your aperol and blood orange sorbet and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Zabaione with Limoncello & Strawberries

View Recipe

Next Recipe

Panettone & Honey Pudding with Chargrilled Fruits & Ricotta

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Gnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

4

Serves

10

Ingredients

Clams

Main Ingredient
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe

Zuppa di Verdure all’OrtolanaChunky Winter Vegetable and Cannellini Bean Soup

I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends...

6

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Bellini in GelatinaFresh Blackberry and Prosecco Jelly

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...

6

Serves

6

Ingredients

Blackberries

Main Ingredient
View Recipe