Campari Sorbet

Serves 10

1 litre grapefruit juice

 400g caster sugar

200ml Campari

juice of 2 lemons

juice of 2 oranges

Whisk together the grapefruit juice and sugar until the sugar has dissolved.

Add the Campari and lemon and orange juices. Churn in an ice-cream machine until frozen.

Form into balls.

Serve in highly chilled glasses with a twist of orange peel.

 Enjoy with friends on a hot day!

Olive oil Ice-cream:

250ml whole milk

250ml full fat cream

100 grammes honey

6 egg yolks

whisk on low heat yolks and honey adding hot milk and cream mix to form a creme anglaise. Remove from heat and whisk in extra virgin olive oil to taste minimum 125ml chill in fridge to 4°C. Churn in sorbetière adding a little more extra virgin olive oil to taste. form onto balls sprinkle with Maldon see salt and serve with a parmesan tuile.

Enjoy!!