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Grapefruit and Campari Sherbet Recipe-3818

Photo by: Joseph De Leo
Comments: 0


A standard on restaurant menus in the past ten years or so, this sherbet deserves to be better known. The combination of tart-sweet grapefruit juice and bittersweet Campari is perfect.

Yield: Makes 10 servings


  • ¾ cup sugar
  • ½ teaspoon unflavored gelatin
  • 1/3 cup water
  • 2 tablespoons light corn syrup
  • 4 cups freshly squeezed grapefruit juice, white or pink, strained
  • ¼ cup Campari


1. Combine the sugar and the gelatin in a medium saucepan and stir well to mix.

2. Whisk in the water and the corn syrup.

3. Bring the syrup to a boil, stirring occasionally.

4. Pour the hot syrup into a bowl and cool it to room temperature. Cover the bowl with plastic wrap and chill the syrup until it is very cold.

5. If there is a film on the syrup, ignore it and stir the grapefruit juice and the Campari into the syrup.

6. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

7. While the sherbet is churning, place a bowl or other container in the freezer. Empty the churned sherbet into the bowl as you remove it from the ice cream maker. Press plastic wrap against the surface and freeze the sherbet. Remove the bowl from the freezer to add the remaining sherbet when it is ready.

SERVING: Serve the sherbet in chilled dessert bowls or glasses. A garnish of fresh berries or other fruit makes a good accompaniment. Or use this sherbet when an ice is suggested for serving in the cake and fruit desserts chapters.


STORAGE: Keep the sherbet in the freezer. It certainly won’t spoil if you keep it frozen for a long time, but its texture will be best if you serve it within 24 hours of churning it.

© 2006 Nick Malgieri and David Joachim

Nutritional Information

Nutritional information is provided by the author.

Per serving: 126 calories, 0 g fat, 0 g saturated fat, 1 g protein, 27 g carbohydrates, 0 g fiber, 0 mg cholesterol, 5 mg sodium


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