1/2 cup Campari
Mix the water and sugar together in a small pan over low heat, and bring to a boil until the sugar dissolves. Allow the simple syrup to boil for exactly 4 minutes (this will give the sorbet the best consistency). Remove from heat and cool (makes a little over 1 cup). Combine the citrus juice and Campari, and add 1 cup of the cooled syrup. Adjust to taste: for the grapefruit sorbet, you may want to add a tablespoon or two of extra syrup if you prefer it to be less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen. Freeze in an ice cream machine according to manufacturer’s direction (if you do not have an ice cream machine, they also make perfect popsicles). After churning, allow sorbet to set in the freezer at least two hours. Serve in a bowl, or in a hollowed-out orange or grapefruit.
Each recipe makes 1.5 quarts sorbet
These recipes and photos do not belong to us and are linked to the original owners. Thanks to Emily from Mrs. Capretta for the submission.