Pink Grapefruit Sorbet
From dandelion 15 years agoIngredients
- sugar syrup shopping list
- 1 cup boiling water shopping list
- 1-1/4 cups sugar shopping list
- Sorbet shopping list
- 1-2/3 cup grapefruit juice (about 4 softball-sized grapefruits, strained) shopping list
- 1 cup sugar syrup (see above) shopping list
- 1 tbsp lemon juice, strained shopping list
- 1 tbsp Campari or grenadine (optional, for color) shopping list
- 1 x egg white shopping list
- 1 x tbsp grapefruit zest (zest of one of the above grapefruits) shopping list
How to make it
- Sugar Syrup
- Boil water. Pour over sugar in a bowl. Stir to dissolve. Cool and chill.
- 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
- Finely grate (I use a microplane) a tablespoon of zest from one 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.
- 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 the ice gets hard. Serve.
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