Best Grapefruit Campari Sorbetto Recipes

Campari Sorbetto (Intermezzo) from the Hags image

Provided by Leggy Peggy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

Steps:

Nutrition Facts : Calories 77.4, Carbohydrate 20, Sugar 20

Grapefruit Sorbet image

Provided by Martha Stewart

Time 6h30m

Yield Makes 1 Quart

Number Of Ingredients 5

3 cups fresh grapefruit juice (from about 3 1/2 pounds fruit), strained
1/4 cup Campari or Aperol
3/4 cup sugar
Large pinch of sea salt
1 tablespoon fresh lemon juice

Steps:

In a saucepan, heat 1 cup grapefruit juice, Campari, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.
Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.
For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.

Grapefruit with Campari Syrup image

Yield Makes 4 servings

Number Of Ingredients 3

3 large pink or ruby red grapefruit (4 pounds total), chilled
2 tablespoons sugar, or to taste
2 tablespoons Campari, or to taste

Steps:

Cut peel, including all white pith, from 2 grapefruit with a sharp knife. Cut segments free from membranes, letting them fall into a medium-mesh sieve set over a bowl. Squeeze juice from membranes into sieve, then discard membranes. Transfer grapefruit segments to a heatproof bowl and chill, uncovered, while making syrup.
Squeeze juice from remaining grapefruit through sieve into bowl. Stir together 1 cup juice (reserve remainder for another use), 2 tablespoons sugar, and a pinch of salt in a nonreactive 10-inch heavy skillet and boil over moderately high heat, swirling skillet occasionally, until reduced to about 1/2 cup, about 4 minutes. Stir in Campari and sugar to taste, then immediately pour hot syrup over chilled grapefruit. Chill, uncovered, 15 minutes.