Grapefruit Campari Sorbet
After visiting Taliesin West in Phoenix, I was inspired to plant a small grove of citrus trees at our home in Tuscon, including a prolific grapefruit tree. Citrus trees do well in the Sonoran Desert where we live. It's a pleasure to pick fresh fruit just outside your window.
I like to make grapefruit margaritas with a splash of Campari. The Campari adds a gorgeous hue to the drink. This recipe is an adaptation of that margarita. Cool and refreshing, this sorbet is delicious on a hot summer day. I like to serve it after a backyard barbecue.
Place the lime juice, zest and sugar in a large saucepan. Turn heat to medium and cook, stirring until the sugar has dissolved. Stir in salt. Pour in grapefruit juice, tequila and Campari and stir to combine. Chill at least 4 hours or overnight.
Transfer to an ice cream maker and process according to the manufacturers instructions until thick. Freeze until solid at least 4 hours or overnight. Serve the sorbet in scoops with a mint garnish.
makes 1 quart
- 3 cups freshly squeezed ruby red grapefruit juice
- 1 cup freshly squeezed
- lime juice
- 1 tbsp freshly grated
- lime zest
- 1¼ cups organic cane sugar
- ¼ tsp pink Himalayan sea salt
- ⅓ cup Añejo tequila
- 2 tbsp Campari
- 2 tbsp fresh mint, finely chopped