It’s never too cold outside for something frozen and sweet, right? This easy sorbet made from freshly squeezed grapefruit juice and Campari liqueur is light and naturally fat-free.
I know not everyone loves grapefruit as much as I do, but this time of year I can’t get enough. Along with other citrus, it brightens up bleak winter days and helps me forget all the spring and summer produce I’m still months away from enjoying.
Since I am also a fan of Campari liqueur, this sorbet is something I’ve wanted to try for a few years now and last week I finally made it happen. Thankfully, my husband is somewhat of a grapefruit-hater and I got it all to myself. I was able to enjoy a sizeable scoop every night this week to curb my sugar cravings guilt-free (did I mention this is a fat-free dessert?). I may have even licked the bowl when I was done.
I have one more serving left in the freezer, and then what? Time to make some more, I guess.
baking tip:What is Campari?
Campari is a liqueur made from a blend of alcohol, sugar, water and an infusion of various fruits and herbs. It originated in Milan, Italy and the exact recipe is supposedly kept very secret. Campari is somewhat of an acquired taste, but I love it. It actually reminds me a little of the flavor of grapefruit, which makes it even more perfect for this recipe.
A whole bottle of Campari is a little bit of an investment since you need so little of it for this sorbet. So what to do with the rest? Why not try a classic Negroni cocktail?
Grapefruit Campari Sorbet
- 3 cups (710 ml) fresh grapefruit juice (from about 6 grapefruits)
- 1 cup (200 grams) granulated sugar
- 1/4 cup (60 ml) Campari liqueur
- Combine 1 cup of the grapefruit juice with the sugar in a saucepan set over medium heat. Stir occasionally until the sugar is dissolved. Remove from heat.
- In a bowl, combine the grapefruit and sugar syrup with the remaining grapefruit juice and Campari. Chill completely in the fridge.
- Freeze the mixture in an ice cream machine according to manufacturer's instructions. After churning, let harden in the freezer for at least 2 hours before serving.