Monday, August 29, 2016

PINK GRAPEFRUIT SORBET - Rosa Sorbetto al Pompelmo

I love grapefruit bubble bath, bath salts, and soaps. I love grapefruit sorbet even more! Sorbet (sorbetto in Italian) is so refreshing after a dinner on a hot summer night. You can make this a few days before you want to serve the sorbet. Keep it in an airtight container in your freezer. If you prefer a smoother sorbet, strain the juice through a fine mesh strainer.
I added a little Campari to this recipe and is definitely optional. Campari is an infusion of herbs, aromatic plants, and fruit mixed with alcohol. 

4 cups (1 litre) freshly squeezed pink grapefruit juice (5 large grapefruits)
¾ cup (175 ml) granulated sugar
¼ cup (60 ml) Campari (optional)

In a medium saucepan, heat the sugar and grapefruit juice until the sugar dissolves.
Stir a couple of times and then set aside to cool.
When cool, pour into a bowl, add the Campari and stir to combine.
Cover and refrigerate until completely chilled.
Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.

Transfer to a covered container and place in your freezer, until firm.

Serves 4 to 6

No comments:

Post a Comment