It's hot, it's humid, there are gross bugs crawling on me when I step outside, it's unsafe to go to the beach, or eat out, so basically all that's left to do is eat. I love making sorbets with the season's fresh fruits and any delicious combinations I can come up with. This one uses the great Italian aperitif Campari, plus pink grapefruit juice, how can you go wrong? It's so simple and so refreshing!
Ingredients
3 cups fresh squeezed pink grapefruit juice (about 6 grapefruits)
3/4 cup sugar
1/4 cup Campari
Procedure
Warm 1 cup of grapefruit juice with the sugar over low heat until the sugar dissolves. Then mix in the rest of the juice and the Campari. Chill mixture thoroughly then process in your ice cream machine if you have one. If you don't, freeze mixture in shallow tray till firm, then break it up with a knife, buzz up the chunks in a food processor, and refreeze.
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