Orange-Campari Sorbet Oranges

• 7 large, juicy oranges like Valencias, washed and dried
• Juice of 1 lemon
• 1 cup sugar
• 1/2 cup wildflower honey
• 1 1/2 cups water
• 1 egg white
• 13 cup Campari
• 8 sprigs fresh mint

1. Roll the oranges on a work surface to loosen them slightly.
2. Halve the oranges horizontally and use a spoon to scoop out all of the flesh, being careful to keep the skins intact.
3. Put the orange flesh in a food processor.
4. Arrange the shells on a baking sheet and set aside.
5. Puree the orange flesh and press through a sieve; you should have 2 1/4 to 2 3/4 cups of juice.
6. Set aside.
7. Combine the lemon juice, sugar, honey and water in a medium saucepan and simmer over medium heat until reduced to 1 1/2 cups, about 45 minutes.
8. Let cool.
9. Whip the egg white until it forms soft peaks and whisk in the orange juice.
10. Whisk in the honey mixture.
11. Refrigerate until cold.
12. Freeze in an ice cream machine according to the manufacturer's instructions.
13. Place in a bowl, drizzle the Campari over the sorbet and fold it in just enough to form streaks; do not overmix.
14. Working quickly, fill the orange shells to the top with sorbet; you won't use all of the shells.
15. Cover with plastic wrap and freeze until very firm, at least 2 hours.
16. To serve, use a large serrated knife to cut each orange shell into 3 wedges.
17. Arrange the orange wedges on plates and garnish with a sprig of mint.
18. Serve immediately.

oranges, lemon, sugar, wildflower honey, water, egg, mint

Taken from cooking.nytimes.com/recipes/5372 (may not work)