Pink Grapefruit Sorbet

By debrcovey

Ingredients

• SUGAR SYRUP:
• 1 cup boiling water
• 1 1/4 cups sugar
• SORBET:
• 1 2/3 cups grapefruit juice (about 4 softball-sized grapefruits, strained)
• 1 cup sugar syrup
• 1 Tbsp. lemon juice, strained
• 1 Tbsp. Campari (optional, for color)
• 1 egg white
• 1 Tbsp. grapefruit zest (zest of one of the above grapefruits)

Details

Servings 8

Preparation

Step 1

SUGAR SYRUP:
1. Boil water. Pour over sugar in a bowl. Stir to dissolve. Cool and chill.
2. For a larger amount, the ratio is one kilo of sugar per liter of water (5 cups sugar and four cups water). Put these together in a saucepan and bring to a boil for 4 minutes to dissolve the sugar. Cool and chill.

SORBET:
1. Finely grate a tablespoon of zest from on washed grapefruit, and reserve. Combine the grapefruit juice, sugar syrup, lemon juice, and Campari in a jug. Chill in the fridge for a few hours until it is very, very cold.
2. Pour the sorbet mixture into an ice-cream machine and churn to slushy, 15 minutes. Whisk a spoonful or two with the egg white and zest, using a fork. Pour this back into the slushy sorbet and continue churning for five minutes. Spoon into a storage container and freeze a few hours so that the flavors intensify and ice gets hard. Serve.