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Grapefruit Sorbet

Desserts Sorbets

Ingredients

  • 1 litre red grapefruit juice

  • 2 fresh grapefruits, juiced
  • 290 g drained grapefruit segments (from tin)
  • 200–250 g granulated sugar
  • Pinch of salt
  • 250 ml juice (from tin)
  • 45–60 ml campari (to taste)

Method

  1. In a saucepan, combine the tinned syrup  with the sugar and salt. Heat gently, stirring until dissolved and let cool.
  2. Blend the grapefruit segments lightly and combine with remaining juice and fresh grapefruit juice.
  3. Stir in cooled syrup and campari. Taste and adjust sugar as needed. Freeze in an ice cream maker until soft-serve consistency or in a freezer-safe dish for 4+ hours, agitating with a fork every hour.