Richard Sax, Marie Simmons

Pink Grapefruit and Campari Sorbet

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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.

Ingredients

  • 1 cup cold water
  • ⅓ cup sugar
  • 1½ cups

Method

  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 p