Serves
6–8

Preparation

30min

Skill level

Easy
By
Average: 4.3 (2 votes)
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Ingredients

  • 4–5 large pink grapefruits, juiced
  • 120 g (4 oz) caster (superfine) sugar
  • ½ cup Campari
  • 5 drops Angostura bitters

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Mix all ingredients well. When sugar has dissolved, put in ice-cream machine and churn until fluffy and light coloured.

Spoon the sorbet into glasses and finish off with a little bit more Campari on top. The sorbet should not be too sweet.

 

Recipe from Under the Olive Tree by Manuela Darling-Gansser. Published by Hardie Grant.