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.

Scale

Ingredients

SUGAR SYRUP

300g water
300g sugar
9g tapioca starch
68g light corn syrup

SORBET

460g red grapefruit juice (fresh)
17g Campari or Aperol
the sugar syrup (see above)

Instructions

PREP

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.

MIX

Thoroughly mix the grapefruit juice with all of the sugar syrup and the Campari or Aperol.

PROCESS

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)

Notes

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.

Find it online: https://www.thegelatolife.com/grapefruit-campari-sorbet/