Grapefruit–Campari Sorbet

Because the summer isn't really over until the temperatures break–and I keep the weather for Princeton, NJ and Bedford, TX (our respective hometowns) right next to SF on my future phone, so I know they haven't!

Grapefruit-Campari Sorbet
1 cup sugar
1 cup water
3 cups grapefruit juice
1/2 cup Campari

Mix the water and sugar together in a small pan over low heat, and bring to a boil until sugar dissolves. Allow simple syrup to boil for exactly 4 minutes (this will give the sorbet the best consistency). Remove from heat and cool (makes just over 1 cup). 

Combine grapefruit juice and Campari, and add 1 cup of cooled syrup. Adjust to taste–you may want to add an extra tablespoon or two if you prefer it less tart. Remember, the mixture will taste slightly sweet in liquid form than it does frozen. 

Freeze in an ice cream machine according to manufacturer's instructions. If you don't have an ice cream machine, don't despair–they also make great popsicles! After churning, allow sorbet to set in freezer at least two hours.

Image and Recipe by Liz V. Photography (formerly Zested), first featured on Mowielicious.