This will be the most hated recipe on TheGelatoLife.com and for that, I offer no apologies.
In America, no other fruit divides families or fuels more hatred than the grapefruit. It has been called disgusting, dangerous and a breakfast-time abomination. One poll showed that more people despise grapefruit than brussel sprouts. At Slate KATY WALDMAN writes:
“..grapefruit tastes more like a bad-tempered orange soaked in kerosene, like a pack of stale Warheads rehydrated in vinegar, like a sock filled with battery acid.“
I’m not here to convince you that grapefruit is wonderful ‘when it’s prepared correctly.’ Or go on about all the vitamin C, fiber, antioxidants and blah blah blah reasons it’s good for you. Grapefruit is like God, either you believe or you don’t.
So for all you grapefruit lovers out there – this one is for you.
Grapefruit Campari sorbet couldn’t be easier to make. Start with some really ripe red grapefruits, add some sugar and a big kick of Campari or Aperol (not sponsored!!) Like most modern Italian gelateria formulas, this one includes making a sorbet syrup then letting it sit overnight before adding the fruit juices. This gives the sorbet that wonderfully creamy gelato-like texture you find in professional shops.
As for the alcohol, feel free to use anything that appeals to you. Campari and Aperol give the sorbet a wonderful refreshing bitterness much like a summertime spritz. Rum, tequila or mezcal would be interesting substitutions but it won’t have the same tart/sweet interplay that you get by combining ripe grapefruit with bitters.
It’s a bracing not overly sweet sorbet – perfect as a palate cleanser. Serve it up after a big blowout meal, if you’re not afraid of controversy. Or just quietly keep your grapefruit allegianc to yourself in the back of the freezer. I’m not judging.Print
GRAPEFRUIT CAMPARI SORBET
A bracing sorbet for grapefruit lovers! Sweet red grapefruit and bitters are combined into a creamy sorbet that is the perfect refreshing palate cleanser. It’s the perfect follow up after a big meal. Or drop a small scoop into a glass of prosecco for an icy spritz.
- 300g water
- 300g sugar
- 9g tapioca starch
- 68g light corn syrup
- 460g red grapefruit juice (fresh)
- 17g Campari or Aperol
- the sugar syrup (see above)
Make the sugar syrup. Combine water with the sugar, tapioca starch, and corn syrup in a small saucepan over medium to medium-high heat.
Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil) Once the texture of the sugar syrup becomes thicker and viscous (or once it hits 212 degrees if you are using a thermometer) immediately take it off the heat.
Place it in a container. Let it cool to room temperature then refrigerate for a minimum of 4 hours to a maximum of 24 hours.
Thoroughly mix the grapefruit juice with all of the sugar syrup and the Campari or Aperol.
Process in your ice cream maker according to the manufacturer’s instructions.
The sorbet is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes in most machines) It will have a creamy texture.
Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)
- Make sure the grapefruit is very red and very ripe otherwise the sorbet won’t have enough sweet notes.
- Feel free to use Campari, Aperol or substitute any alcohol you wish as long as the amount remains the same as in the recipe. Alcohol depresses the freezing point, so too much and the sorbet won’t freeze. Too little and the sorbet will be icy.