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