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Frozen Garibaldi

This recipe transforms the classic Garibaldi cocktail into a refreshing frozen treat. It combines frozen orange juice concentrate, bitter Campari, fresh lemon juice, and a touch of salt, all blended and frozen to a perfect slushy consistency. Served with an orange wedge, it's a vibrant and cooling drink.
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Servings: 4 people
Course: lunch/dinner
Cuisine: world
Calories: 1111.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 12- oz. container frozen orange juice concentrate
  • 9 oz. Campari
  • 2 oz. fresh lemon juice
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • Orange wedges for serving

Equipment

  • 1 Blender
  • 1 Liquid Measuring Cups or Jigger
  • 1 Citrus Juicer for fresh lemon juice
  • 1 Freezer-Safe Container
  • 4 Serving Glasses

Method
 

  1. Combine the frozen orange juice concentrate, Campari, fresh lemon juice, and kosher salt in a blender.
  2. Blend on high speed until all ingredients are thoroughly combined and the mixture is smooth.
  3. Taste the mixture and adjust the salt or lemon juice if necessary to achieve a balanced flavor profile.
  4. Pour the blended mixture into a freezer-safe container.
  5. Freeze for at least 4-6 hours, or until the mixture reaches a slushy, granita-like consistency, stirring occasionally to prevent a solid block.
  6. Once frozen to the desired consistency, return the mixture to the blender.
  7. Blend again until it is smooth and pourable, like a thick slushy or frozen cocktail.
  8. Pour the frozen Garibaldi into chilled serving glasses.
  9. Garnish each serving with a fresh orange wedge.
  10. Serve immediately to enjoy the refreshing, icy texture.

Notes

1. For the best flavor, always use freshly squeezed lemon juice; bottled juice will not yield the same vibrant taste. 2. The salt is crucial here; it enhances the citrus notes and balances the bitterness of the Campari, so don't omit it. Taste and adjust as needed, starting with a smaller amount if using Morton's kosher salt due to its finer grain. 3. Freezing time will vary depending on your freezer and container; aim for a slushy, granita-like consistency. If it freezes too solid, let it sit at room temperature briefly before re-blending. 4. Ensure your Campari is well-chilled before mixing for optimal slushy texture.