GRAPEFRUIT SORBET: Pink Grapefruit Campari Sorbet (crumbblog.com) Serves: 4-6 This delicately pink sorbet packs a wallop of tart grapefruit flavour for a refreshing finish to a summer meal. Campari, an Italian aperitif with a bitter bite, does double duty in this recipe – its bright red colour enhances the sorbet’s rosy hue, and also ensures a more scoopable texture by inhibiting ice crystal formation. Substitute with gin or vodka, if you can’t find it. Ingredients: 1 cup granulated sugar 1/2 cup water 2 tsp grapefruit zest 3 cups ruby red grapefruit juice (5-6 large grapefruits) 2 tbsp Campari liqueur Instructions In a small saucepan, combine sugar, water and grapefruit zest. Bring to a boil and stir to dissolve sugar. Let cool completely. In a small mixing bowl, combine cooled syrup with grapefruit juice and Campari. Transfer to the refrigerator to chill for at least one hour. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Transfer the sorbet to the freezer for 2-3 hours to firm up (or preferably overnight).
Tickled Pink: Grapefruit Campari Sorbet - Crumb: A Food Blog