What do you do when you serve a perfectly delicious gazpacho to your family and one person groans and calls it “g-ASS-pacho” and another complains that the shrimp in the soup look like the tails of hairless cats? Move straight to dessert. A boozy dessert.
Grapefruit Campari Sorbet is the perfect summer treat — zippy, refreshing and laced with just enough alcohol that the kids have to leave it alone. In addition to tasting like frozen sunshine, this sorbet is a spectacular pinky-coral color that most definitely needs to be O.P.I.’s next nail polish hue. That’s right, I said it. I want to paint this stuff on my toes. I’m obsessed.
Campari is bracingly bitter, but don’t let that be a deterrent. As I frequently remind my husband, cloying sweetness is bland – in both spouses and desserts. You need a little bitter to keep things interesting. He just rolls his eyes. But he does like the sorbet.
The recipe is an easy mix of grapefruit juice, Campari and sugar. If you don’t have an ice cream maker, you can pour the base into a glass 9×13 dish, pop it in the freezer and scrape the mix with a fork every 30 minutes until you’ve made granita. Can’t be bothered to scrape ice crystals every half hour? Pour the mix into popsicle molds instead.
Sorbet, granita or popsicle – this recipe is worth a try. It’s delicious, easy to make, and apparently much better than my gazpacho.
Grapefruit Campari Sorbet
Recipe from the ice cream king himself, David Lebovitz
3 cups fresh-squeezed pink grapefruit juice (I was able to get almost 3 cups of juice from 4 grapefruits and then just topped it off with a splash of orange juice from the fridge)
¾ cup sugar
¼ cup Campari
Warm 1 cup of the grapefruit juice and the sugar over low heat, stirring until the sugar is dissolved.
Remove from heat and stir the mixture into remaining grapefruit juice. Add the Campari and stir well.
Chill the mixture and then freeze according to your ice cream machine’s instructions. Or make granita. Or make popsicles. Just make it.