Ruby grapefruit and Campari sorbet
- March 2014
- Serves 8
- Hands-on time 45 min, oven time 40 min, plus churning and freezing
This ruby grapefruit and Campari sorbet recipe is paired beautifully with the crunch of the shortbread.
- 15.2g (7.7g saturated)
- 50g (32.6g sugars)
This refreshing fruity sorbet is packed with grapefruit, and pairs beautifully with the crunch of the shortbread.
If you don’t have an ice cream machine or if you prefer a fluffier sorbet, in step 2, freeze the cooled Campari syrup until firm, then take it out of the freezer 15 minutes before serving to soften slightly. Whizz in a food processor with a medium free-range egg white until smooth and pillowy. The finished sorbet will be a creamier, paler pink than it is in the picture but the flavour and texture will be wonderful.
NB Contains raw egg
The sorbet will keep in the freezer for up to 3 months, as will the shortbread, if it’s well wrapped. Defrost the shortbread thoroughly to serve.
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