CAMPARI & ORANGE GRANITA
Steps:
- First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
- Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.
CAMPARI ORANGE SPRITZER
Provided by Ina Garten
Time 10m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.
CAMPARI AND ORANGE JUICE
My Italian friends love this. Cin-Cin (pronouned Chin-Chin)Roberto and Gisella! Make this drink in the proportions listed (1/3 Campari and 2/3 OJ) with regard to the glass you're using. Hope you know what I mean.
Provided by Oolala
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a tall Tom Collins style glass, blend 1/3 Campari with 2/3 chilled orange juice over ice cubes.
- Garnish with an orange slice.
- Cin-Cin.
Nutrition Facts : Calories 74.4, Fat 0.3, Sodium 1.6, Carbohydrate 17.2, Fiber 0.3, Sugar 13.9, Protein 1.2
CAMPARI AND ORANGE
A tangy and sweet cocktail complements a savory vegetarian Italian dish such as Eggplant Parm Stacks.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker with ice. Pour Campari and orange juice over ice, cover, and shake vigorously for 10 seconds. Strain into a martini glass and garnish with an orange twist.
EASY CAMPARI AND ORANGE
Raise a glass to sunny days and balmy nights with this refreshing cocktail made with a Simple Syrup you can keep on hand in the fridge.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 5
Steps:
- In a glass, combine simple syrup, orange juice, and Campari over ice. Top with seltzer.
Nutrition Facts : Calories 226 g
CAMPARI OLIVE OIL CAKE
When I posted a photo of this very modest-looking cake on Instagram, I was blown away by the response. Honestly, it didn't look like much - a generic yellow cake with a golden top. I think just the very notion of putting Campari and olive oil in a cake is what made people stop and "like" it. And it is a pretty terrific flavor combination: The citrusy bittersweet character of the Campari goes really well with the fragrant oil, to which I also add melted butter for richness, as well as lots of fresh citrus juice and zest. On its own, the cake is a pretty plain-looking thing, but you can dress it up for a party, adding orange segments, berries and dollops of whipped cream or crème fraîche to the top. If you want to go one step further, simmer some Campari and a bit of sugar down to a syrup, and drizzle that all over the cake. It turns the cake more pink and accentuates its boozy flavor.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the cake will be harder to unmold.)
- In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Fold in the dry ingredients, then scrape the batter into the prepared pan.
- Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
- Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides. Serve with dollops of whipped crème fraîche. This cake is best served on the same day that it's baked.
ORANGE-CAMPARI SORBET ORANGES
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert, side dish
Time 3h10m
Yield Eight servings
Number Of Ingredients 8
Steps:
- Roll the oranges on a work surface to loosen them slightly. Halve the oranges horizontally and use a spoon to scoop out all of the flesh, being careful to keep the skins intact. Put the orange flesh in a food processor. Arrange the shells on a baking sheet and set aside.
- Puree the orange flesh and press through a sieve; you should have 2 1/4 to 2 3/4 cups of juice. Set aside.
- Combine the lemon juice, sugar, honey and water in a medium saucepan and simmer over medium heat until reduced to 1 1/2 cups, about 45 minutes. Let cool.
- Whip the egg white until it forms soft peaks and whisk in the orange juice. Whisk in the honey mixture. Refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's instructions. Place in a bowl, drizzle the Campari over the sorbet and fold it in just enough to form streaks; do not overmix.
- Working quickly, fill the orange shells to the top with sorbet; you won't use all of the shells. Cover with plastic wrap and freeze until very firm, at least 2 hours.
- To serve, use a large serrated knife to cut each orange shell into 3 wedges. Arrange the orange wedges on plates and garnish with a sprig of mint. Serve immediately.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 53 grams
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