Marie Claire Australia — December 2017

CAMPARI AND

GRAPEFRUIT SORBET

SERVES 6

2–5 ruby red grapefruit, to make

500ml juice

60ml lemon juice

100ml orange juice

200g caster sugar

80ml Campari, plus extra for serving

1. Cut each grapefruit in half and
   remove flesh, discarding any pips,
   then place in a blender or food
   processor and blend until crushed.
   Strain juice into a bowl through
   a fine-mesh sieve; you need 500ml.


2. Add lemon juice and orange juice to
   grapefruit juice and mix together.
   Pour 250ml of this mixture into a
   small saucepan; add sugar and
   set remaining juice aside. Over a
   low heat, stir until sugar is dissolved.
   Set aside for 10 minutes to cool.
   Pour into the remaining juice, add
   Campari and chill completely.


3. Transfer to an ice-cream maker
   and churn until soft waves form.
   Transfer to a tub, cover with cling
   film and seal. Freeze until firm enough
   to scoop into a glass, and serve with
   an optional glug of Campari.

SUGAR

& spice

TIP

If you don’t have an

ice-cream maker, stir the

mix every few hours to

break up the formation

of ice crystals before

returning it to the freezer.

Israeli-born London chef

Yotam Ottolenghi has teamed

up with his Australian in-house

pastry chef Helen Goh to

celebrate the sweet things in life