Butter Pecan, Banana Pudding, and Cake Batter all tend to fall on the opposite end of the spectrum. However, when my friend Mike asked if we could make this Grapefruit Campari Sorbet, I couldn't resist. For one, I don't turn down special requests. And two, I didn't have to do any work---except provide my ice cream maker! We churned this one night while making dinner at Mike and Maggie's house and then stuck it in the freezer until we were ready for dessert.
One Year Ago: Double Cookie Dough Ice Cream
Two Years Ago: Bean Curry
Grapefruit Campari Sorbet
from David Lebovitz
-3 cups pink grapefruit juice (David recommends using fresh--we just used grapefruit juice from the bottle)
-3/4 cup sugar
-1/4 cup Campari
1. Warm 1 cup of the juice with the sugar over low heat, stirring to dissolve sugar.
2. Remove from heat and add the rest of the grapefruit juice. Mix in the Campari.
3. Chill mixture thoroughly (at least 3 hours), then freeze in your ice cream machine according to manufacturer's instructions.