My favorite apéritif is Campari and orange juice. If you have never had Campari before it is a bitter liquor that is dark red. Most people drink it with soda water, wine or other juices. When you mix it with organge juice it tastes just like grapefruit juice and very refreshing, one of my favorite drinks during a hot summer night.
Pink grapefruits have been on sale here and I thought why not make grapefruit sorbet.
The trick I learned to making a good sorbet is that you need to make a simple syrup to sweeten it, straight sugar won’t have a good texture. Then the mixture needs a dash of alcohol to inhibit the freezing process, otherwise your sorbet will be a brick. This formula is very easy and it should work with any fruit, just be sure to taste the mixture for sweetness and acid.
Grapefruit, sweetness and Campari a perfect mix. You have to like the grapefruit/bitter flavor or this is not for you. I love it, so refreshing.
A few tips here. Use fresh juice, and room temperature fruits will yield much more juice than chilled ones.
The rule of thought it that for every 1 cup of juice, you use ½ cup of sugar and 2 tbsp of alcohol.
Pink Grapefruit and Campari Sorbet
Yields: One Quart | Prep Time: 15 minutes
4 cups of pink grapefruit juice (about 4 pink grapefruits)
2 cups sugar
4 tbsp of Campari
Prepare an ice bath and put aside. Then in a small saucepan, combine the sugar and ½ cup of the pink grapefruit juice. Bring to a boil then lower heat to medium and cook until the sugar has completely dissolved, 8-10 minutes. Transfer the syrup to your pink grapefruit juice and set over an ice bath. Stir occasionally until cooled to room temperature, add the Campari.
Once the mixture has cooled, freeze in an ice cream maker according to the manufacturer’s instructions.
Last Year: Passover Traditions, Kugel and Brisket