Sunday, October 2, 2011

Grapefruit Campari sorbet - David Lebovitz

My trips home during summer always provide much needed time for relaxation, but also come with a few surprises.  This year, a sweet little deer was born in our back yard 10 feet from our house-

But back to the relaxation part, I don't know about you, but I cook to relax. So when I go home, I cook a lot. A lot a lot a lot. And it's absolute heaven. I have access to a bigger kitchen with a great stove and *gasp* a DISHWASHER!!! Heaven. On this particular visit, I spent a lot of time with the ice cream maker and was only further convinced that if you want great desserts, especially frozen treats, consult David Lebovitz and you won't be disappointed. His recipe for grapefruit Campari sorbet is available on his food blog, but I've since bought his cookbook, The Perfect Scoop. Ginger ice cream, chocolate Guinness ice cream, peach ice cream, melon sorbet, chocolate sorbet, and I'm only getting started. So good.

The grapefruit Campari sorbet is light, fresh, and sweet with just a hint of bitterness to balance everything out. A refreshing dessert that would be a simple and elegant option to serve at your next gathering. If you really want to jazz it up, pour a bit of champagne or prosecco over the sorbet before serving.

Grapefruit Campari sorbet

3 cups freshly squeezed pink grapefruit juice (3 to 4 pink grapefruits)
3/4 cup sugar
1/4 cup Campari

- Warm 1 cup of the grapefuit juice and the sugar, stirring until the sugar is dissolved.

- Remove the juice/sugar mixture from the stove and stir in the rest of the grapefruit juice and Campari.

- Chill the sorbet base thoroughly (I usually do this overnight) and freeze in your ice cream maker following the manufacturer's instructions. 

Recipe adapted from David Lebovitz

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