Got inspired by this: http://www.davidlebovitz.com/2011/04/grapefruit-campari-sorbet/. We made significant changes, using bottled, non-pink grapefruit juice and Aperol, because that’s what we had on hand. The grenadine helps make it a little rosier.
- 750ml (3 cups) grapefruit juice
- 150g (3/4 cup) sugar
- 60ml (1/4 cup) Aperol
- Splash of grenadine.
Here’s how to do it:
- Stir one third of the grapefruit juice with the sugar over low heat until it forms a syrup.
- Add that syrup to the remainder of the grapefruit juice and the Aperol, and then add in a splash of grenadine.
- Chill in the refrigerator until thoroughly cooled, and treat it like ice cream batter.
It took a little longer (maybe 20 whole minutes instead of just 10 or 15) to thoroughly freeze in our dasher than ice creams until now, which is totally understandable given the lack of dairy and eggs.
Wow. Totally sweet and sour cold yumminess.