Looking for a reason to clean out the freezer? What about to make room for these boozy sorbets? Mix and match fresh fruit, coffee and more with a generous splash of alcohol. Even without an ice cream maker, you can still chill out with one, pre- or post-dinner.
Here you are with the recipes for 5 extraordinary fresh sorbet cocktails, perfect for your next aperitivo, all Italian-style. Cheers!
Americano and Orange
Ingredients for 4-6:
4 oz. vermouth
2 oz. Campari
2 oranges
sugar
Method:
Juice 1 orange, then peel the other, also removing the white skin so only the pulp remains. Melt down 21/2 Tbsp. sugar in 1/2 cup water, then remove from the heat and let the syrup cool. Mix with the orange juice, Campari and vermouth. Pour the cocktail into glasses, add 1 or 2 slices of orange and put in the freezer for at least 2 hours, stirring each every 20-30 minutes to guarantee a smooth texture.
Chocolate, Grappa and Espresso
Ingredients for 4-6:
1⁄2 lb. dark chocolate, chopped
1 cup fresh cream
7 tbsp. honey
1⁄2 cup espresso
Method:
Bring the cream to the boil. Place the chocolate in a bowl with the honey, then pour in the boiling cream and stir until it forms a ganache. Then add the coffee and grappa, and mix well. Let cool to room temperature, then pour everything into an ice cream maker and stir until it forms a sorbet.
Aperol Spritz with Pomegranate
Ingredients for 4-6:
1 cup Aperol
1⁄2 cup Prosecco
1⁄4 cup pomegranate juice 1 green apple
soda
Mix the aperol, prosecco, pomegranate juice and 3/4 cup soda in a bowl. Keep in the freezer for 2 hours, stirring every 20 - 30 minutes to “break” the ice crystals that form and smooth out the sorbet. Clean the apple, then, without peeling it, cut into cubes, and add to the sorbet just before serving.
Pear and Whisky Tipple
Ingredients for 4-6:
11⁄2 lb. Pear
lemon
mint
whiskey
Method:
Peel the pears, cut into 1/2” cubes and place in a bowl with 1/2 lemon and 2-3 chopped mint leaves. Store in the freezer for at least 2 hours. Remove, and blend the frozen pear peels. Scoop the sorbets into glasses and add 1 Tbsp. whisky to each. Garnish with the remaining mint leaves to finish.
Recipes by S. Barzetti, Text A. Giovanoli, Photos R. Lettieri, Styling B. Prada