This light, refreshing dessert is perfect after a hearty meal in the sunshine! The grapefruit pairs beautifully with the slightly bitter Campari, while the small amount of alcohol makes it easy to scoop. A fresh and frosty frozen cocktail!
- 3 lb. Pittman & Davis Ruby Red Grapefruit
- 2½ Tbsp. lemon juice, fresh
- 1 cup granulated sugar
- 1½ cups light corn syrup
- 3 Tbsp. Campari
- 2 Tbsp. packed fresh mint leaves
- 1/8 tsp. guar gum
- 1 tsp. minced grapefruit zest, finely grated
- 1 large egg (in shell, washed and dried)
- Juice grapefruit and strain through a fine-mesh sieve set over a large bowl (about 3 cups of juice). Stir in lemon juice and refrigerate the juice until cold (about 30 minutes). Rinse the sieve.
- Put sugar and one cup water into a medium container. Cover tightly and shake until sugar is dissolved. Add the corn syrup; stir to combine. Chill in the refrigerator until cold (about 30 minutes).
- Put grapefruit juice, one cup of simple syrup, Campari, mint, and guar gum in a blender. Blend until smooth. Strain mixture through fine-mesh sieve into a tall (6-8 cup) container. Stir in grapefruit zest.
- To check the density of the sorbet base, gently lower the egg into the container with a slotted spoon (don’t drop it in or it could break). If the egg sinks, remove it and stir in 2 tablespoons of the simple syrup. The goal is to adjust the sugar density with the syrup until the egg floats just below the surface of the sorbet base with an exposed area of shell that’s about the size of a quarter. Keep testing with the egg, adding more syrup 2 tablespoons at a time, until the egg floats. Remove egg and refrigerate the sorbet base until very cold (30 minutes up to 6 hours).
- Freeze sorbet base in an ice cream maker according to the manufacturer’s instructions. While the sorbet is churning, put two pint-size containers in the freezer. Transfer the sorbet to the pint containers and freeze until hardened (at least 4 hours before serving). If the sorbet hardens too much to scoop, let it sit in the refrigerator for 20 minutes before serving.