Twisted garibaldi
Makes 1
Easy
20 minutes, plus churning or freezing time
“I love taking classics that have fallen by the wayside and adding something fresh and fun that's appreciated by guests today. You don't have to over-complicate a recipe for it to be delicious; simple is sometimes best, as in this twist on the much-loved Italian cocktail that combines citrus with bitter, aromatic Campari.”- Alecs Besier
Ingredients
Method
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For the garibaldi sorbet:
- 4 T cold water
- 1 T powdered gelatine
- 3 cups fresh orange juice
- 60 g caster sugar
- 1 cup Campari
- 1 orange, zested For the cocktail:
- 1 scoop garibaldi sorbet
- ½ cup Prosecco, plus 3 T
- orange slices or orange zest, to garnish (optional)
Method
Ingredients
1. To make the sorbet, bloom the gelatine in the cold water.
2. Place 1½ cups orange juice in a saucepan.
3. Add the bloomed gelatine and simmer until the gelatine has fully dissolved. Remove from the heat and allow to cool. Add the remaining orange juice, the caster sugar, Campari and orange zest, and stir well until the sugar has completely dissolved.
4. Place the mixture in an ice-cream machine and churn for the smoothest result, or simply freeze.
5. To assemble the cocktail, place a scoop of sorbet into a coupe glass, pour over the Prosecco and garnish with an orange slice or orange zest. Serve with a spoon.
Find more beverage recipes here.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones and Emma Nkunzana
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