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http://www.lifestylefood.com.au/recipes/1811/pink-grapefruit-sorbet

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Pink Grapefruit Sorbet

Ingredients

  • 400 ml grapefruit juice (about 4 softballs sized grapefruits, strained)

  • 250 ml sugar syrup

  • 1 tablespoon lemon juice strained

  • 1 tablespoon campari (optional, for colour)

  • 1 egg white

  • 1 tablespoon grapefruit zest (zest of one of the above grapefruits)

Method

  • 1.

    Finely grate a tablespoon of zest from one washed grapefruit, and reserve.

  • 2.

    Combine the grapefruit juice, sugar syrup, lemon juice, and Campari in a jug.

  • 3.

    Chill in the fridge for a few hours until it is very, very cold.

  • 4.

    Pour the sorbet mixture into an ice-cream machine and churn to slushy, about 15 minutes.

  • 5.

    Whisk a spoonful or two with the egg white and zest, using a fork.

  • 6.

    Pour this back into the slushy sorbet and continue churning about five minutes.

  • 7.

    Spoon into a storage container and freeze a few hours so that the flavours intensify and the ice gets hard.

  • 8.

    Serve.

  • Sugar Syrup:

  • 1.

    For a small amount, boil a kettle of water.

  • 2.

    Measure out 1 cup/250 ml and pour it over 1-1/4 cups/250 g sugar in a bowl.

  • 3.

    Stir to dissolve.

  • 4.

    Cool and chill.

  • 5.

    For a larger amount, the ratio is one kilo of sugar per litre of water (5 cups sugar and four cups water).

  • 6.

    Put these together in a saucepan and bring to a boil for 4 minutes to dissolve the sugar.

  • 7.

    Cool and chill.

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