Virginia Burke

Grapefruit & Angostura Bitters Sorbet

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Preparation info
  • Makes approximately

    1.5 litres

    • Difficulty

      Easy

    • Ready in

      7 hr

Appears in
Eat Caribbean
Eat Caribbean

By Virginia Burke

Published 2005

  • About

The abundance of exotic fruit and the hot climate of the Caribbean just call for refreshing fruit sorbets. For a really smooth sorbet you should have an ice-cream or sorbet machine; however I think it tastes just as good and is as equally refreshing when the sorbet is made by hand and has more of a ‘water ice’ consistency.

Ingredients

For the basic sugar syrup

Makes 400 ml/14 fl oz

  • 250 g/9 oz caster sugar
  • 400

Method

  1. First of all make a basic sugar syrup by dissolving the sugar in the water in a heavy-based saucepan over low heat. Increase the heat to high and boil for a couple of minutes. Remove from the heat and set aside to cool and then chill in the fridge for an hour.
  2. Mix the fruit juice and chilled syrup together and then stir in a few dashes of the Angostura bitters