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Grapefruit Campari Sorbetto

Helen T. Patterson
A vibrant, slightly bitter sorbet made with fresh grapefruit juice and Campari, perfect as a palate cleanser or light dessert.
Naturally gluten-free and easy to prepare, this Italian-inspired frozen treat is ideal for summer entertaining or a refreshing everyday indulgence.
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Prep Time 10 minutes
Cook Time 0 minutes
Freeze Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert, Palate Cleanser
Cuisine Italian, Vegetarian
Servings 8

Equipment

  • 1 blender
  • 1 Ice Cream Machine
  • 1 strainer
  • 1 airtight freezer-safe container

Ingredients
  

  • 3 cups fresh grapefruit juice from about 4 large grapefruits, strained and chilled
  • 1 1/2 cups granulated sugar
  • 1/2 cup Campari chilled

Instructions
 

  • Prepare the Grapefruit Juice: Start by juicing about four large grapefruits to yield roughly three cups of fresh juice.
    Strain the juice through a fine mesh sieve to remove any seeds or pulp for a smooth, silky sorbet.
    Chill the juice in the refrigerator for at least 20–30 minutes to ensure it’s cold before mixing with the other ingredients.
  • Dissolve the Sugar: Pour the chilled grapefruit juice into a blender and add 1 1/2 cups of granulated sugar.
    Blend on medium speed until the sugar is completely dissolved and the mixture is smooth.
    This step ensures your sorbet has an even sweetness without any grainy texture.
  • Incorporate the Campari: Add 1/2 cup of chilled Campari to the sweetened grapefruit juice.
    Blend briefly just to combine. The Campari adds a subtle bitter edge that balances the tartness of the grapefruit and gives the sorbet its signature Italian flavor and beautiful pink hue.
  • Churn the Sorbet: Pour the mixture into the bowl of your ice cream machine and churn according to the manufacturer’s instructions.
    Typically, this will take 20–25 minutes. The churning process incorporates air, giving the sorbet a light, fluffy texture while gradually freezing it to the perfect consistency.
  • Freeze Until Firm: Transfer the churned sorbet to an airtight, freezer-safe container.
    Freeze for at least 2 hours, or until firm enough to scoop.
    For best results, cover the surface with plastic wrap before sealing to prevent ice crystals from forming.
  • Serve and Enjoy: Scoop the sorbet into chilled bowls or glasses for a refreshing treat.
    It works beautifully as a palate cleanser between courses or as a light, sophisticated dessert.
    Optionally, garnish with a thin grapefruit slice or fresh mint for an elegant touch.

Notes

  • Use fresh, juicy grapefruits for the best flavor; bottled juice won’t achieve the same vibrant taste.
  • Chilling the juice before blending ensures the sorbet freezes faster and has a smoother texture.
  • Adjust sugar levels depending on your preference: increase for dessert, reduce for a lighter palate cleanser.
  • Campari adds signature bitterness, but can be omitted for a nonalcoholic version without compromising taste.
  • Use a fine mesh strainer to remove pulp for a silky, professional finish.
  • Churned sorbet can be scooped immediately for a soft-serve consistency or fully frozen for firmer servings.