"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
My parents were away this week, so I reverted to some easy old favorites.
Grapefruit Campari Sorbet is always a sure winner. Campari is wonderfully bitter and it compliments the citrus, as well as keeping the normally icey consistency of the sorbet very scoopable.
Of course, add TOO much Campari, and you get Campari-Grapefruit sorbet, half liquid consistency and enough to make anyone slightly tipsy.
I riffed off of David Leibovitz’s recipe on his blog, adding oranges (mainly because I didn’t have enough grapefruit).
It came out beautifully and was enjoyed by all.
For a sugar-free version, substitute ~1/2 cup honey (to taste) for the 3/4 cup sugar. You could also add grated zest of one fruit for some extra punch.
1 cup (250 ml) freshly squeezed grapefruit juice (about 2 grapefruits)
2 cups (500ml) freshly squeezed orange juice (about 5 orange)
3/4 cup (150g) sugar
1/4 cup (60ml) Campari
Warm about 1 cup (250ml) of the mixed juice with the sugar over low heat, stirring, just until the sugar is dissolved.
Remove from heat and stir it into the rest of the mixed juice. Mix in the Campari.
Chill mixture thoroughly, then freeze in your ice cream machine according to the manufacturer’s directions.