Pink grapefruit and campari sorbet recipe
A delicious and refreshing pink grapefruit and Campari sorbet recipe.
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Ingredients
- 200 grams sugar about 1 cup
- 400 ml freshly squeezed grapefruit juice strained
- 100 ml water
- thick zest of a grapefruit cut with a vegetable peeler
- 1 egg white lightly beaten to soft peaks
- 40 ml Campari 2Tbsp +2tsp
Instructions
- Place the grapefruit juice, sugar, water, and peel in a pot and bring it to a boil. Stir and ensure that all the sugar has dissolved. Take off the heat and allow it to cool.
- Strain the cooled liquid and place in a freezer-proof container and freeze for around 3 hours. You just want to get it ice-cold.
- Pour this into an ice cream machine and churn until almost done.
- Add the whisked egg whites and the Campari and continue to churn for a further 5 - 8 minutes. Decant into a metal dish that has been pre-frozen. Cover and place in the freezer immediately.
Notes
The egg white and Campari (alcohol) give the sorbet its lovely light texture. It almost seems aerated, and that is why I like to add it.
You could leave the egg whites out if you are vegan or replace them with aquafaba. The downside with this recipe is that with all the natural ingredients and alcohol, the crystals melt very quickly. You will want to serve it straight after scooping.
Servings: 600 ml