Grapefruit
Campari Sorbetto
Epicurious
| July 2010
by F.W. Pearce and
Danilo Zecchin
yield: 56 servings or 7 quarts
·
Ciao Bella has made this classic Italian flavor
since the beginning, and it's the favorite of our president, Charlie Apt.
Campari, invented in the 1860s by Gaspare Campari, is an alcoholic beverage
made with a secret mixture of herbs and bark that gives it its characteristic
bitter edge. Here that bitterness is intensified by the sharpness of the
grapefruit, which makes this the quintessential palate cleanser; if you want to
serve it as a dessert, increase the sugar to 2 cups. Campari's distinctive red
color lends a beautiful gentle pink tone to the sorbetto. For a nonalcoholic
grapefruit sorbetto, simply omit the Campari.
·
21 cups fresh grapefruit juice (from about 4 large grapefruits),
strained and chilled
·
10 1/2 cups sugar (add 3 ½ cups for desert)
·
3 1/2 cup Campari, chilled
Preperation:
·
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.
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