This grapefruit and Campari sorbet is the perfect balance between sweet and bitter with a light texture which I love. It is also very easy to make with a minimal amount of heating, cooling and churning going on. Ice cream in general has to be the easiest dessert to make, and once you start making your own, its difficult to settle for anything but the best. With a sorbet, you want to taste the essence of the ingredients you are using. Without any cream or milk, the flavours should be bright and clean.
I saw a friend tweet a pic of an ice cream made with this flavour combination recently and couldn’t tell if it was an ice cream or a sorbet but I fell in love with the idea. I decided to make it the latter as I felt the flavours would be better suited without any cream. This is perfect as a dessert or palate cleanser and I was thinking it could be lovely scooped into a glass and topped up with bubbly and served as a drink too. Continue Reading →