Sunday, May 1, 2011
Last night's dinner party was a smashing success. I'll post more about it later in the week, including the menu and the rest of the recipes.
For now, I'll leave you with this: grapefruit-Campari sorbet.
Isn't it a gorgeous color?
And despite being made from two very bitter ingredients, it was sweet enough to be refreshing, and still bitter enough to be identifiably grapefruit and Campari-based. An excellent palate cleanser at the end of our meal--and, I imagine, a very refreshing treat on a really hot day.
Plus, you only need three ingredients.
Adapted from David Lebovitz:
3 cups fresh-squeezed grapefruit juice (I squeezed four big grapefruits and two oranges, since I didn't have quite enough grapefruits)
3/4 cup sugar
1/4 cup Campari
Heat the sugar with one cup of grapefruit juice, stirring, until the sugar is dissolved. Add rest, chill thoroughly, and follow the directions for your ice cream maker.