Heat Wave: Campari & Grapefruit Sorbet

Nasty, brutish and short? Try hot, sweaty, and uncomfortable. No way to go through the life any way you cut it. Ok, you may not really have a choice, especially in these icky, sticky summer months, but you can at least cool down periodically with  this Campari and Grapefruit Sorbet. Campari and Grapefruit you say? Two difficult flavors, both bitter, both not always high up many people’s ingredient lists. Both with many possibilities.

Gourmand may think I am mental, but I love a Campari and Soda despite the bitterness of the distilled herbs (a recipe that is still a well kept secret). This delicious sorbet balances the bitter with more then a little sugar and results in a fresh, cooling shock to the palate that may not please all, but will be a wonderful surprise for those who can get over the initial jolt of unexpected flavor.

There are more then a few renditions of this recipe floating around the internet, but when in doubt keep it simple. If you want to somewhat curtail the tartness, substitute oranges for limes. For a simple dessert, try serving the sorbet with light, thin butter cookies. These crisps by Jules Destrooper may be one of the greatest cookies in the world of baking, but mine is just one opinion. If that’s too much to handle, try minuscule portions served between courses as a refreshing palate cleanser, for, despite its strong flavor the taste does not linger as you would expect.

Campari & Grapefruit Sorbet (serves 6-8)

4 cups grapefruit juice
juice of 2 limes
juice of 2 lemons
7 ounces campari
2 cups super fine sugar

Combine citrus and sugar and whisk until fully resolved. Add campari and mix. Pour into an ice cream maker and let churn for a smooth, creamy texture or place straight into the refrigerator for a chunky, more granita like consistency.