- 8
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)
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.