Campari Grapefruit Sorbet

My roommate brought home some amazing grapefruits from his mother's tree - so I made this sorbet flavored with Campari. The citric acid (also known as lemon salt) is available in Indian markets. Just a small amount imparts a mouthwatering tartness.  (It also works great in cherry pie, but that's for another blog...)

Tart, sweet, bitter...super refreshing!

Campari Grapefruit Sorbet

1 cup water

1 cup sugar

2 tablespoons corn syrup

3 cups fresh squeezed grapefruit juice

1/4 cup Campari liquor

1/4 teaspoon citric acid (optional)

1/2 teaspoon orange flower water
2 drops grapefruit essential oil
3 oz liquid pectin

Don't be afraid of the corn syrup! It's there to improve the texture of the sorbet. If you want, you can probably substitute agave syrup or honey...but I wouldn't!

1. Bring sugar and water to a boil in medium saucepan, stirring so that sugar dissolves.

2. Combine all ingredients in a large bowl. Adjust for sweetness.

3. Chill thoroughly and process in ice cream machine.

* When serving, allow to thaw slightly.