Tuesday, October 9, 2012

Grapefruit Campari Sorbetto

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
·         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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