Orange, pink grapefruit and Aperol sorbet (sorbetto all’arancia, pompelmo rosa e aperol)

The slightly bitter and refreshing taste of Aperol is perfect for a summery sorbet.

Orange, pink grapefruit and Aperol sorbet (sorbetto all’arancia, pompelmo rosa e Aperol) Credit: Paola Bacchia

• makes

  1 L

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 100 ml (3½ fl oz) freshly squeezed pink grapefruit juice (about 1 large grapefruit)
• 400 ml (13½ fl oz) freshly squeezed orange juice (about 4 oranges)
• 80 g (2¾ oz) sugar
• 80 ml (2½ fl oz/⅓ cup) Aperol

Chilling time: 1 hour

Freezing time: 2 hours

You will need an ice-cream machine.

Instructions

Place the grapefruit juice, 100ml (3½ fl oz) of the orange juice and the sugar in a small saucepan. Place over medium heat and stir until the sugar is dissolved. Add the remaining orange juice and Aperol and stir before transferring to a jug and placing in the fridge to chill completely.

Transfer to an ice-cream machine and churn according to the manufacturer’s instructions. Place in an airtight container and place in the freezer for 2 hours before serving.

Remove from the freezer 5–10 minutes before serving.

This recipe is from Italian Street Food. (Smith Street Books). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.