As delicately hued as a ballet slipper, with just a kiss of citrus tang, this Pretty in Pink Sorbet makes a perfect palate cleanser or a refreshing finale to a spring feast.
- 3¼ cups freshly squeezed grapefruit juice, divided
- ¾ cup sugar
- ¼ cup Campari
- Garnish: fresh mint leaves
- In a small saucepan, heat 1 cup grapefruit juice and sugar over medium heat. Cook, stirring frequently, until sugar is dissolved, about 3 minutes. Stir in Campari and remaining 2¼ cups grapefruit juice. Refrigerate until chilled.
- Transfer liquid to an ice cream maker, and freeze according to manufacturer’s instructions until sorbet is a thick, slushy consistency, about 15 minutes. Transfer to an airtight container. Freeze until firm. Garnish with mint, if desired.
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