Negroni Sorbet Recipe

A little while back, I wrote about creating a Gin & Tonic sorbet and, with the weather heating up again, I thought that I would turn my attention to another cocktail sorbet. With its dry, refreshing flavours and bright colours, the Negroni seemed like a natural choice.


400g Caster Sugar
75ml Campari (except no substitutes)
75ml Red Vermouth
100ml Crodino or other Bitter Soda
100ml Orange Juice
70ml Water
30ml Dry Gin (I used Perivale Dry)
1 Egg White

  • Mix the sugar, Campari, Vermouth, water, orange juice and Crodino until the sugar has dissolved, then chill in the fridge until cold.
  • Once cold, remove the mix, add the gin, and pour into a container. Return to the freezer until the mix is almost frozen; this will take about 2 hours.
  • Remove the semi-frozen mix from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together – do it quickly so that it doesn’t start to melt. Pour the mix back into your container and freeze again until solid.


A very fresh and bitter-sweet sorbet with a tangyness form the orange. It has the deeper herbal notes of the red vermouth and the Campari is flavours come through very well. It doesn’t taste to alcoholic and would make an excellent unusual palette cleaner between courses.

I aimed to make a sorbet that tastes like a Negoni and I think this got pretty close.

It is difficult to put a lot of gin in the sorbet, as it won’t freeze, but a good compromise is to pour some gin, straight from the freezer, over the sorbet when you serve. If you do this then the sorbet is even more Negroni like as you get more of the piney, citrus juniper.

Campari is available in most supermarkets and off licences priced at around £14 for 70cl.

This entry was posted in Experiments & Recipes and tagged , , , , by DTS. Bookmark the permalink.

About DTS

partial to a martini? to a smoke-hazed gin joint & a perfect tipple poured with the style, swank & skill of a true aficionado? …then pull up your stool to the bar, prepare to stock up your cocktail cabinet & get ready to drink it all in as we introduce you to a stitch in times’ resident barman… David T. Smith is a drinks enthusiast currently residing in the U.K. a long-time fan of tasting & exploring various types of alcohol, he has a fascination for vintage spirits and cocktails, in particular their heritage & origins; this was strengthened last year when he presented a talk and accompanying monograph on the Martini. it was as a result of his research of this topic that he was introduced to drinks paraphernalia, & he is now the happy owner of a colourful collection of bottles, books, and gadgets from a wide range of eras… an avid believer in the validity and variety of personal opinion, particularly in the subjective area of tasting, he enjoys hosting tasting sessions for friends, constantly challenging them to find their own favourite tipple. in addition to all of this, he is also interested in economics, three-piece suits, board games & keeping alive the art of engaging in enjoyable conversation with a good glass of port whilst surrounded by pipe smoke… Thanks to Analiebe for writing this rather flattering blurb for me.

2 thoughts on “Negroni Sorbet Recipe

  1. What a great idea! I’ve just sent this over to I’ve taken the liberty of sending this blog page to @SohoVermouth and @AndreaCheff. They are the Bar Manager and Head Chef (and co-owner) of @meleEpere and claim to be the only vermouth bar in London. I met them a few weeks ago, I reckon this might be a nice crowd pleaser desert or bar snack! @wilkes888

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