Ruby Blush Campari-Grapefruit Sorbet

1. Combine Grapefruit Juice and Sugar

Start by combining the fresh grapefruit juice and sugar in a bowl. Whisk them together until the sugar begins to dissolve. This initial mixing ensures that the sweetness is distributed evenly throughout the juice.

2. Perform Egg Test and Adjust

Next, you will need to perform the egg test to check the sugar level, adjusting by adding more juice or sugar if necessary. This step ensures the sorbet freezes properly.

3. Chill Mixture

Once you have the right balance, cover the mixture and place it in the refrigerator for about 3 hours, stirring occasionally. This chilling process is crucial as it helps to dissolve all the sugar completely and sets the stage for a smoother texture in your sorbet.

4. Add Campari

After the mixture is thoroughly chilled, stir in the Campari. The addition of Campari not only enhances the flavor but also slightly lowers the freezing point, resulting in a softer, more scoopable sorbet.

5. Freeze Mixture

Then, pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. This step is where the magic happens, transforming your liquid mixture into a delightful sorbet.

6. Final Freeze

Finally, transfer your sorbet into a container and freeze it for at least 1 hour before serving. This extra time ensures that the sorbet is firm enough to hold its shape but still easy to scoop. Your Ruby Blush Campari-Grapefruit Sorbet is now ready to be enjoyed!