Grapefruit and Campari Sorbet

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Homewood Park,
Hinton Charterhouse

Chef/proprietor Stephen Ross

Ingredients

  • 1 pint (575 ml.) water
  • 8 oz. (225 g.) sugar
  • 7 fl.oz. (200 ml.) wine glass Campari
  • 1 pint (575 ml.) fresh grapefruit juice

Method

Make a syrup from the water and sugar by bringing to the boil and cooking until the sugar has dissolved. Allow to cool.

Mix the cold syrup with the rest of the ingredients and place into an ice cream machine or the deep freeze. If using the deep freeze, remove and stir as often as possible before it sets.