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 freshly squeezed pink grapefruit juice (about 5 large grapefruits)
¾ cup granulated sugar
¼ cup Campari (optional)
¾ cup granulated sugar
¼ cup 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.
Transfer to a covered container and place in your freezer, until firm.
Serves 4 to 6
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