Orange and Campari Sorbet With Olive Ceviche

Take your sorbet to a whole new gourmet level

The bitterness of Campari combines with orange, anchovies, and olive in a curiously tasteful way. Challenge your taste buds with this gourmet treat.

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

4
Servings
337
Calories Per Serving
Deliver Ingredients

Ingredients

For the ceviche:

  • Spanish pickled green guindilla peppers
  • scallions
  • 1/2  Cup  Campari
  • 1  Cup  simple syrup
  • 2  Cups  orange juice
  • 6 or 7  Spanish anchovies in olive oil
  • 1  Cup  sliced small cornichons
  • 1 1/2  Cup  pitted green olives

Directions

For the ceviche:

Dice the olives, cornichons, and anchovies in small pieces the olives, mixing together.

Add the olive oil from the anchovies tin (about 4 teaspoons). Mix it well.

Chop pickled guindillas. Cut the stem of the scallions in rings. Sprinkle on top.

Mix the orange juice, simple syrup, and the Campari together as the sorbet base.

Place sorbet in ice cream maker.

To Plate:
Divide in four plates olives, anchovies, and cornichons mixture.

Top if with a quenelle of the sorbet.

Nutritional Facts

Total Fat
22g
31%
Sugar
17g
19%
Saturated Fat
6g
25%
Cholesterol
42mg
14%
Carbohydrate, by difference
24g
18%
Protein
14g
30%
Vitamin A, RAE
18µg
3%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
37mg
49%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
193mg
19%
Choline, total
19mg
4%
Fiber, total dietary
3g
12%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
146mg
21%
Selenium, Se
12µg
22%
Sodium, Na
1202mg
80%
Vitamin D (D2 + D3)
1µg
7%
Water
210g
8%
Zinc, Zn
3mg
38%

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.