Grapefruit and campari sorbet

Grapefruit and campari sorbet

By
From
My Feast
Makes
1.75 litres
Photographer
Chris Chen

This is cool and refreshing to eat while on the hot Sri Lankan coast. It makes use of the grapefruits found in the local markets. If possible, freshly squeeze and strain your own grapefruit juice.

Ingredients

Quantity Ingredient
750ml pink grapefruit juice
500ml simple sugar syrup, (see note)
500ml water
60ml campari
25ml lime juice, strained

Method

  1. Combine all of the ingredients in a large bowl. Churn in an ice-cream machine according to the manufacturer’s instructions, then freeze until serving.

Note

  • To make simple sugar syrup, combine 220 g white sugar and 250 ml water in a saucepan over medium–high heat and stir until the sugar has dissolved. Bring to the boil, then remove from the heat and cool before using. Makes 500 ml.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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