This is a lot lighter than most of the ice creams I make.
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.
As I expected, Mike and Ryan loved this. Not only did it contain fruit--a favorite in dessert for both of them--but it also had Campari. If you know these two in real life, you know they're cocktail
snobs connoisseurs. Even I, admittedly not a cocktail snob (or fan of Campari) found this sorbet perfectly refreshing (although, confession: I did enjoy some s'mores ice cream along with it). It's light and icy and tart from the grapefruit, but not so tart that you'll find your lips puckering!
One Year Ago: Double Cookie Dough Ice Cream
Two Years Ago: Bean Curry
Grapefruit Campari Sorbet
from David Lebovitz
Ingredients:
-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
Directions:
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.
