Blood Orange Sorbet with Green Apple

For the blood orange sorbet with green apple, strain orange juice through a sieve. Beat egg whites with sugar until stiff. Mix the orange juice with the sugar (1/2 liter of water and 1/2 kilo of granulated sugar boiled for 5 minutes – can be made in stock) and Campari, fold in the beaten egg whites. Freeze the whole thing in the ice cream maker until creamy.

Wash apples and grate coarsely with a grater. Mix with powdered sugar and lime juice and freeze for about 45 minutes in the freezer.

Arrange apples with sorbet and garnish as desired.

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