This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
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.