GRAPEFRUIT CAMPARI SORBETTO
Provided by F. W. Pearce
Categories Dessert Low Fat Backyard BBQ Frozen Dessert Grapefruit Campari Summer Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart or 8 servings
Number Of Ingredients 3
Steps:
- In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
GRAPEFRUIT SORBET
Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic math down, have some fun. Embolden blood orange with fresh rosemary or thyme, spike grapefruit with an aperitif like Aperol or Campari, or take tangerine up a notch with a squeeze of lime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h30m
Yield Makes 1 Quart
Number Of Ingredients 5
Steps:
- In a saucepan, heat 1 cup grapefruit juice, Campari, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.
- Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.
- For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.
CAMPARI SORBETTO (INTERMEZZO) FROM THE HAGS
Sorbetto is a dessert -- intermezzo is a palate cleanser. This sharp-tasting ice is a bit of both, and highlights Italy's love of Campari and citrus flavours. Enjoy it between courses, or let it be a light touch to finish off an opulent and rich meal. The jovial and playful Bum Bag Hags created this Italian-type dish for the Zaar World Tour in mid-2008. Recipe can easily be halved.
Provided by Leggy Peggy
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix together all ingredients until sugar dissolves.
- Churn in an ice cream maker, according to manufacturer's instructions.
Nutrition Facts : Calories 77.4, Carbohydrate 20, Sugar 20
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- Combine 1 cup of the grapefruit juice with the sugar in a saucepan set over medium heat. Stir occasionally until the sugar is dissolved. Remove from heat.
- In a bowl, combine the grapefruit and sugar syrup with the remaining grapefruit juice and Campari. Chill completely in the fridge.
- Freeze the mixture in an ice cream machine according to manufacturer's instructions. After churning, let harden in the freezer for at least 2 hours before serving.
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- 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.
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- 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.
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