Using the whole orange, skin and all, gives this sorbet extra punch.
- 1 orange, coarsely chopped
- 200 gm pure icing sugar
- 500 ml (2 cups) orange juice (from about 6 oranges)
- 50 gm liquid glucose
- To serve: amaro (see note)
- 1Using a food processor, process orange and icing sugar until finely chopped. Transfer to a jug and add 450ml orange juice. Combine remaining orange juice with glucose in a small saucepan and cook over low heat until glucose dissolves (1-2 minutes). Cool, add to jug and stir to combine. Refrigerate until completely cold (20-30 minutes). Freeze using an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre. Serve sorbetto with amaro poured over to taste.
Amaro, the Italian word for bitters, is the term for digestivi such as Averna and the super bitter Fernet Branca.