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Campari and Grapefruit Sorbet from Helen Goh

I have made two changes to Helen's recipe. 1. Strain your juices! 2. Just before serving, spoon a tablespoon of Campari over the sorbet. Helen doesn't suggest you do this in the recipe, but the photo that accompanies it (see above) gives you the idea...
Servings: 6

Ingredients

  • 2 cups freshly squeezed ruby red grapefruit juice (from 2-4 grapefruits depending on their size)
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup sugar
  • 1/3 cup Campari

Instructions

  • Combine the grapefruit juice, orange juice and lemon juice. Mix together. Strain through a sieve.
  • Pour 1 cup of the juice mixture into a small saucepan. Add the sugar and stir over low heat until the sugar is dissolved. Set aside to cool for about 10 minutes, then pour in the remaining juice mixture.
  • Place the mixture in the fridge to chill. When chilled, transfer to an ice cream maker and churn every few minutes until the mixture solidifies. Cover with plastic wrap to prevent ice crystals and freeze for at least four hours.
  • If you don't have an ice cream maker, put the mixture into the freezer and stir it every few hours to break up the ice crystals, then freeze for at least four hours.
  • Serve in chilled martini glasses (the sorbet melts quickly so it's important the glasses are icy cold) with a splash of Campari, top with candied grapefruit strips and if you're making them, a grapefruit-fennel cookie.