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Orange, pink grapefruit and Aperol sorbet

Recipe by Paola From Italy On My Mind.

Makes about 1 litre.

 

  • 100 ml freshly squeezed pink grapefruit juice (about 1 large grapefruit)
  • 400 ml freshly squeezed orange juice (about 4 oranges)
  • 80 g sugar
  • 80 ml aperol

Aperol is very well known nowadays because of the Aperol Spritz, which marries it with sparkling Prosecco. It also makes a summery sorbet with freshly squeezed orange juice and pink grapefruit juice, giving it a slightly bitter but refreshing taste.

  1. Place the grapefruit juice, 100ml  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.
  2. 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.
  3. Remove from the freezer 5–10 minutes before serving.

Prahran Market is proud to release this orange, pink grapefruit and aperol sorbet recipe as part of the launch for Paola’s new book, Italian Street Food.

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