Campari Orange Sorbet with Pingnoli Cookies

Campari Sorbet

If you love Campari, you must try this recipe. If you don’t like or have never tried Campari (an Italian aperitivo/digestivo), you should!

Campari is bitter and an acquired taste, so that’s why you must try this recipe. It is simply incredible. I have convinced many people to try this and give Campari another chance. The pingnoli cookies are a recipe from an old friend’s Italian grandmother. She gave me the recipe many years ago written on a tiny piece of paper with just ingredients and no measures. I have honed the recipe over the years, and they are a great compliment to the Campari Sorbet or by themselves because they hold their own.

Campari Orange Sorbet
Serves 8

You will need: 
– 1 cup water
– 1 cup sugar
– 3 Tbsp. orange zest 3 oranges, I use a microplane
– 2 cups fresh squeezed orange juice (squeeze it yourself; it’s worth it)
– 3/4 cup Campari

To prepare:

In a sauce pan combine water, sugar and zest, making a simple syrup

Bring to a boil, turn off the heat and cool

Add Campari and orange juice to the syrup. You need to chill in the refrigerator at this point, the colder the better before adding it to the ice cream maker

Place into an ice cream maker and follow manufacturers instructions, place into a loaf pan lined with plastic wrap, put into the freezer until ready to serve.

*note this will be a soft sorbet because of the alcohol in the Campari, so chill overnight for best texture.

* this recipe should be made a day ahead

Pingnoli cookies
2 dozen cookies

You will need: 
– 1 cup toasted pine nuts
– 4 tablespoons olive oil -1 teaspoon to oil your hands
– ½ teaspoon salt
– 1 cup sugar
– 1 cup all purpose flour
– 2 egg whites, beaten
– 1 1/4 cup pinenuts (not toasted)

To prepare:

Preheat oven to 325 degrees F

Toast the pine nuts on a silpat and cookie sheet for about 3 minutes. Make sure to check on the nuts as they burn quickly. Remove when a caramel brown color and cool.

In the bowl of a food processor, place 1 cup toasted and cooled pine nuts and oil and salt. Pulse until paste forms, then add sugar and flour and egg whites, until a soft dough forms.

Place 1 ¼ cups pine nuts onto a plate.

Put about a ½ teaspoon of olive oil onto your hands.

With a spoon, scoop a spoonful of dough into your oiled hands roll into a ball, and then roll into the pine nuts, coating all sides.

Place slipat or parchment lined on a cookie sheet continue until the cookie sheet is filled, cookies should be about 2 inches apart. You will need 2 cookie sheets.

Bake for 20 to 22 minutes until golden brown, cool and plate.

* this recipe can be made ahead and stored in a Ziploc bag

Any other campari recipes I should know about? I’d love to hear your own recipes in the comments!

Recipe from : Picture Perfect Parties Rizzoli NY

Photo by: Deborah Whitlaw Llewellyn

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