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)
- 3-5 ruby grapefruit (you’ll need 500ml juice)
- 150g caster sugar
- 2 large oranges (you’ll need 150ml juice)
- 60ml Campari
- 1 medium free-range egg white
For the shortbread:
- Splash sunflower oil
- 50g whole blanched almonds, roughly chopped
- 110g unsalted butter, softened
- 55g caster sugar, plus extra to scatter
- 110g plain flour
- 55g rice flour, or cornflour
- Slice all the skin and pith from the grapefruit and cut the fruit into large chunks. Put in a food processor or blender and whizz to a fine pulp. Pour into a sieve set over a large bowl and let the juice run through, then squeeze the pulp to extract all the juice (about 500ml).
- Mix 200ml of the juice with the sugar in a pan and heat gently until the sugar just melts. Strain the orange juice into the bowl with the remaining grapefruit juice, add the Campari and the warmed grapefruit juice, then stir well. Leave to cool completely, then churn the syrup in an ice cream machine until softly frozen. Put in the freezer to firm up.
- Heat the oven to 170°C/fan150°C/gas 3½. For the shortbread, heat a frying pan with a small splash of oil and add the almonds and a large pinch of salt. Toss for a few minutes until the nuts are pale golden, then tip onto kitchen paper to cool. In a large bowl, mix the butter and sugar, then stir through the flours and another small pinch of salt.
- Work the mixture together with your hands until it forms small chunks, then knead through the almonds until the dough comes together. Press into a 20cm square baking tin lined with baking paper. Smooth the top with a spatula, chill for 10 minutes, then sprinkle a little extra caster sugar on top.
- Bake for 20 minutes, then remove from the oven and score halfway through with a sharp knife into 12 bars. Return to the oven for another 20 minutes or until a pale sandy colour. When ready, remove from the oven, leave the shortbread in the tin to cool for 20 minutes, then cut into bars. Cool completely, then store in an airtight container until needed.
- Serve scoops of the sorbet in frozen bowls with the shortbread.
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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