Pink Grapefruit and Campari Sorbet

Preparation info

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    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

A streamlined adaptation of a recipe from Rudy Sodamin, the Cunard Line’s executive chef and also chef-owner of Café Mozart in Stamford, Connecticut. The bitterness of Campari, the Italian apéritif, is refreshingly astringent when combined with pink grapefruit.


  • 1 cup cold water
  • cup sugar
  • cups freshly squeezed pink or ruby red grapefruit juice, with pulp
  • 2 tablespoons Campari
  • 1 tablespoon lemon juice


    1. Stir the water and sugar in a small saucepan over low heat until the syrup comes to a boil and the sugar has dissolved. Cover and set aside to cool for about 10 minutes.
    2. Stir in the grapefruit juice, Campari, and lemon juice. Pour the liquid into a shallow container and freeze until semifirm, 2 to 3 hours.
    3. Scrape the sorbet into a food processor and process until smooth. Return the sorbet to the container and freeze again until semifirm, about 1 hour longer. Process again until smooth. Scrape the sorbet into a plastic container, cover tightly, and freeze for several hours or overnight before serving.