Pink Grapefruit Sorbet

Pink Grapefruit Sorbet
Courtesy of : Laura Calder
Yield :
8

Ingredients

Sugar Syrup

  • 1 cup boiling water
  • 1-1/4 cups sugar

Sorbet

  • 1-2/3 cup grapefruit juice (about 4 softball-sized grapefruits, strained)
  • 1 cup sugar syrup (see above)
  • 1 tablespoon lemon juice, strained
  • 1 tablespoon Campari (optional, for colour)
  • 1 egg white
  • 1 tablespoon grapefruit zest (zest of one of the above grapefruits)

Directions

Sugar Syrup

  1. Boil water. Pour over sugar in a bowl. Stir to dissolve. Cool and chill.
  2. For a larger amount, the ratio is one kilo of sugar per litre of water (5 cups sugar and four cups water). Put these together in a saucepan and bring to a boil for 4 minutes to dissolve the sugar. Cool and chill.

Sorbet

  1. Finely grate a tablespoon of zest from one washed grapefruit, and reserve. Combine the grapefruit juice, sugar syrup, lemon juice, and Campari in a jug. Chill in the fridge for a few hours until it is very, very cold.
  2. Pour the sorbet mixture into an ice-cream machine and churn to slushy, 15 minutes. Whisk a spoonful or two with the egg white and zest, using a fork. Pour this back into the slushy sorbet and continue churning for five minutes. Spoon into a storage container and freeze a few hours so that the flavours intensify and the ice gets hard. Serve.

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