Campari Sherbet

Grapefruit and Lime Sherbet with Campari

Ingredients: (60 Portions)

Water: 1 Litre

Sugar: 17 Oz

Vanilla: 0.1 Pod

Lime Rind: 1 Tsp

Mint fresh: 3 Sprigs

Lemon Juice: 200 ml

Grapefruit Juice: 600 ml (Canned)

Stabilizer (Cremodan Brand): 0.5 Oz

Campari: 400 ml

Grenadine Syrup         : 10 ml (For Color only)

Caramelized Fresh Orange Sections: 60 Ea

Caramelized Fresh Grapefruit Sections: 60 Ea

Lemon: 1 Ea

Icing sugar: For Dusting:

Grape Fruit Chip: 60 Ea

Mint Sprigs: 60 Ea              www.balitour-transport.com

Procedure:

For Sorbet:

·         Mix stabilizer with 0.5 oz of sugar and set aside.

·         Make sugar syrup with water and sugar vanilla, mint and lime rind, add lemon juice, and bring to a boil.

·         Cool for three hours.

·         Add grapefruit juice, Grenadine and Campari. Strain through a fine strainer.

·         Churn in the ice-cream machine.

For Caramelized Grapefruit & Orange Sections:

·         Remove fresh sections from oranges and grapefruits.

·         Dust little icing sugar on fresh orange sections and seal it on a very hot flat top, for a few seconds, to achieve a little caramel color.

·         Repeat the process for fresh grape fruit sections.

·         Care to be taken when sealing on flat top, as the flat top needs to very hot and the color to be given only on one side.