- 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)
- Combine water with sugar, tapioca starch, and corn syrup in a small saucepan over medium heat.
- Stir continuously for about 8-11 minutes until the mixture just starts to boil. Once the texture of the sugar syrup becomes thicker and viscous (or hits 212 degrees if you are using a thermometer) take it off the heat.
- 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 the sorbet syrup and Campari.
- 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.