The Times Magazine 37Eat!
MEXICAN
TEQUILA AND ORANGE
CAMPARI SORBETS
Serves 8, depending on
orange size
The blood oranges stain the sorbet
a brilliant colour, but it works well
with any orange.
- 8 oranges (350ml blood orange
juice and pulp combined) - 250g caster sugar
- 2 tbsp mint, stalks and leaves
- 100ml lime juice
- 75ml tequila
- 25ml Campari
- To prepare the frozen blood
oranges, cut the top third off each
orange and carefully juice both
parts. Use a spoon to hollow out the
oranges, being careful not to pierce
the skin. Slice a very small amount
off the bottom of each orange so
that it will sit still without rolling
around (behave!). Arrange cut side
up on a small tray, keeping the lids
separate, and freeze while you make
the sorbet. - To make the sorbet, put 350ml
orange juice and pulp in saucepan
with the sugar and 300ml water.
Bring to simmering point and cook
gently for 5-10 minutes, until the
sugar has melted. Turn off the heat,
add the mint and lime juice and
steep for 15 minutes. Once cooled,
stir in the tequila and Campari. - Strain into an ice cream machine
or into a freezable container and
stir-freeze by hand or in the
machine. Once the sorbet is soft
and churned, spoon or pipe the
sorbet back into the frozen oranges,
one by one, only taking them out
when you need them and putting
them back in as you fill them. - Serve the oranges on plates.
A drizzle of smoky mezcal is
incredible over this sorbet. n
Extracted from
Meat-free Mexican:
Vibrant Vegetarian
Recipes by Thomasina
Miers (£25, Hodder
& Stoughton),
published on May 5