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
385
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
15g
21%
Sugar
16g
18%
Saturated Fat
2g
8%
Carbohydrate, by difference
62g
48%
Protein
4g
9%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
36mg
48%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
71mg
7%
Choline, total
17mg
4%
Fiber, total dietary
7g
28%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
55mg
17%
Niacin
2mg
14%
Phosphorus, P
111mg
16%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
1182mg
79%
Thiamin
1mg
91%
Water
188g
7%
Zinc, Zn
1mg
13%

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.

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