Jelly And Sorbet Recipe

Negroni Jelly With Candied Orange & Ruby Grapefruit Sorbet

Kerrie McCallum, editor-in-chief  of Delicious magazine, is a bit of a party genius and her number one tip for entertaining this season is – more tantalising cocktails and grown-up friendly sorbets!

Bring your summery concoctions to life with a Vitamix Blender from Harvey Norman

Serves 6

Ingredients

Campari Jelly
½ cup (110g) caster sugar
1 cup (250ml) water
¾ cup (180ml) orange juice
100ml Campari
6 sheets gelatine (McKenzie’s brand)
Gin And Grapefruit Jelly
½ cup (110g) caster sugar
1 cup (250ml) water
¾ cup (180ml) ruby red grapefruit juice
100ml gin
6 sheets gelatine (McKenzie’s brand)
Ruby Grapefruit Sorbet
1 cup (220g) caster sugar
1 cup (250ml) water
3 tsp finely grated ruby red grapefruit zest
1 sprig lemon thyme, plus extra sprigs to serve
125g strawberries, washed, hulled
1 tbs lemon juice
¾ cup (180ml) ruby red grapefruit juice
Candied Orange
½ cup (110g) caster sugar
¼ cup (60ml) water
6 thin slices orange zest

Blender made sorbet
Recipe and image were supplied.

Method

Campari Jelly
1 Place the sugar and water in a medium saucepan over low heat, stirring until sugar dissolves. Add orange juice and Campari. Stir over medium heat and bring to a simmer. Remove from heat.

2 Soak gelatine sheets in a bowl of cold water for 5 minutes. Squeeze out excess water. Stir gelatine into the mixture until melted and combined. Strain through sieve into a jug. Pour evenly into 6 x 250ml glasses. Chill for 2 hours until set.

Gin And Grapefruit Jelly
1 Place the sugar and water in a medium saucepan over low heat, stirring until sugar dissolves. Add grapefruit juice and gin. Stir over medium heat and bring to a simmer. Remove from heat.

2 Soak gelatine sheets in a bowl of cold water for 5 minutes. Squeeze out excess water. Stir gelatine into the mixture until melted and combined. Strain through sieve into a jug. Cool to room temperature before pouring evenly over orange layer in glasses. Chill for 2 hours until set.

Ruby Grapefruit Sorbet
1 Combine the sugar, water, zest and thyme in a medium saucepan over low heat until sugar dissolves. Bring to the boil, then simmer for 2 minutes. Remove from heat.

2 Meanwhile, using a Vitamix Blender, blend strawberries and lemon juice until pureed. Strain through a fine sieve to remove seeds. Stir into syrup with grapefruit juice. Cool over an ice bath then refrigerate for 2 hours or until very cold.

3 Transfer syrup to an ice-cream machine and churn until desired consistency. Pour into a freezer-proof container and freeze until firm (4 hours or overnight).

Candied Orange
1 Place sugar and water in a medium pan. Stir over medium heat until sugar dissolves. Bring to a simmer and add zest. Cook for 5-8 minutes until translucent. Drain and cool on a wire rack.

To assemble: Top jellies with a scoop of sorbet, candied orange and extra thyme sprigs.

Note: if you don’t have an ice-cream machine, break up frozen sorbet and blend until smooth, then re-freeze. Remove from freezer and stand for 5 minutes before scooping out sorbet.