Mangia, Figlie

The Recipe Collection

Grapefruit Sorbet

zest of 2 pink grapefruits
1 1/2 cups sugar 
“splash” of Campari (optional)
1 cup water
3 cups fresh pink grapefruit juice (about 4 pink grapefruits)
1/4 cup fresh lemon juice 

Combine the zest, sugar, Campari, and water in a medium-size saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer until syrup is reduced to 1 cup, about 20 minutes. Remove from heat and let cool. Stir the grapefruit juice and lemon juice into the syrup. Cover and refrigerate until well chilled. Freeze in ice cream maker and enjoy
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Recipe from the "Mangia, Figlie" blog by Maria M. Boyer.
Original publish date of this recipe, August 5, 2010.