ADVERTISEMENT

Pink Grapefruit Sorbet

Pink Grapefruit Sorbet
YIELDS
8 servings
ADVERTISEMENT

Ingredients

Sugar Syrup

1
cup boiling water
1-¼
cups sugar

Sorbet

1-⅔
cup grapefruit juice (about 4 softball-sized grapefruits, strained)
1
cup sugar syrup (see above)
1
Tbsp lemon juice, strained
1
Tbsp Campari (optional, for colour)
1
egg white
1
Tbsp grapefruit zest (zest of one of the above grapefruits)
ADVERTISEMENT

Directions

Step 1

Boil water. Pour over sugar in a bowl. Stir to dissolve. Cool and chill.

Step 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.

Step 3

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.

Step 4

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.

Rate Recipe

My rating for Pink Grapefruit Sorbet
ADVERTISEMENT