Pink Grapefruit Sorbet Recipe



6 Florida grapefruit
1 cup sugar
1 tablespoon lemon juice
1 tablespoon Campari (optional)


Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit. Coarsely chop the zest. In a food processor bowl or blender container, combine chopped zest and sugar. Cover and process or blend until zest is very finely chopped. Squeeze enough juice from the grapefruit to make four cups juice; pour into mixing bowl. Add zest mixture, lemon juice, and, if desired, Campari. Mix well. Freeze the grapefruit mixture in a 2 or 4 quart ice cream freezer according to manufacturer’s directions.
Yield: one quart

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