Negroni jelly with clementine sorbet recipe

Ingredients

• ½ lemon juice
• 4 clementines, tangerines or satsumas juice and zest
• 2 oz (50 g) caster or granulated sugar

• 1½ fl oz (45 ml) gin
• 1½ fl oz (45 ml) Campari
• 1½ fl oz (45 ml) Martini Rosso
• 1 sheet of gelatine
• 1½ fl oz (45 ml) orange juice
• 1 oz (25 g) caster or granulated sugar

1. To make the sorbet, mix together the lemon juice, clementine juice, zest and sugar, stirring to dissolve the sugar. Then freeze in an ice-cream maker according to the manufacturer’s instructions.
2. To make the jellies, in a bowl mix together the gin, Campari and Martini. Soften a sheet of gelatine in cold water for 3–5 minutes, then squeeze out any excess liquid. Pour the orange juice into a saucepan, add the sugar and place on a low heat. Stir just until the sugar has dissolved, then remove from the heat.
3. Add the softened gelatine to the warm orange juice, then mix everything together well. Strain through a sieve into the alcohol mixture, then pour into four glasses or lightly greased moulds.
4. Place in the fridge to set for at least 3 hours, then turn out and serve with a scoop of the clementine sorbet.