Pink Grapefruit and Campari Sorbet from Lighter, Quicker, Better: Cooking for the Way We Eat Today b
A streamlined adaptation of a recipe from Rudy Sodamin, the Cunard Line’s executive chef and also chef-owner of Café Mozart in Stamford, Connecticut. The bitterness of Campari, the Italian...
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Airtight container
- Freezer
Ingredients
- 1½ cups freshly squeezed pink or ruby red grapefruit juice, with pulp
- 1 cup cold water
- ⅓ cup sugar
- 2 tablespoons Campari
- 1 tablespoon lemon juice
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