Indulge in a sophisticated sorbet of red grapefruit and Campari, accompanied by mango, passion fruit, and a hint of sweet paprika.
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Ingredients
- 1 1/2 cups fresh squeezed and sieved red Florida Grapefruit Juice
- 1 cup sugar
- 1 1/2 cups water
- Little less than 1/2 cup Campari
- 1 egg white
- Icing machine or ice pan
- 1 large red paprika
- Few drops of olive oil
- Juice of one Florida Orange, sieved
- 1/2 cup white port
- Marrow of 1 vanilla pod
- Half vanilla pod
- 2 pieces of passion fruit
- 1 ripe mango
- 1 tsp cinnamon
Instructions
- To prepare the sorbet, follow instructions on your sorbet or ice cream machine. Note: most appliances require about 12 hours of freezing ahead of time.
- To prepare the paprika and sauce, preheat the oven to 355°F. Wrap the paprika in double aluminum foil and roast in the oven for 35 minutes. Let cool for 15 minutes while still in the foil.
- Remove the paprika from the foil, jab a hole at the bottom, and release the moisture. Remove the stalk, seeds, and remaining membranes.
- Using a knife, peel the skin of the paprika and cut the fruit into equal strips.
- Preheat a nonstick pan with a few drops of olive oil. Add the paprika slices and let all liquid evaporate. Remove paprika and set aside.
- Add white port, cinnamon, vanilla, and orange juice. Keep on low heat for 2-3 minutes until it bubbles up. Set aside.
- To start the sorbet, add water and sugar to a pot. Bring the mixture to a boil and leave it on moderate heat until all sugar has melted. Let cool to room temperature.
- In an ungreased bowl, beat the egg white with sugar to a stiff foam.
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