Orange Sherbet in a Glass

Recipe courtesy Jason Robey at Michael's Santa Monica
Show: Summer's Hot Cocktails Episode: Summer's Hot Cocktails
TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 1 ounce freshly squeezed blood orange juice
  • 1 ounce lemon and lime-flavored vodka (recommended: Absolut Citron)
  • 3/4 ounce limoncello
  • 3/4 ounce Simple Syrup, recipe follows
  • 1/2 ounce freshly squeezed lemon juice
  • 1 egg white
  • Ice cubes, for shaking
  • Bitters, for garnish (recommended: Angostura)
SIMPLE SYRUP:
recipe tools

Directions

Pour the blood orange juice, vodka, limoncello, Simple Syrup, lemon juice and egg white into a cocktail shaker. Seal the shaker and shake hard to emulsify the egg white. Open the shaker, fill with ice cubes, seal and shake again. Strain neat into a cocktail glass. Garnish with 2 dashes bitters.

This recipe was provided by restaurant professionals and may have been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In a small skillet, bring the sugar and water to a boil, stirring until dissolved. Allow to come to room temperature. Seal and store what is not used in the refrigerator.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
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