Ingredients

3 cups (750ml) freshly squeezed pink grapefruit juice (about 6 grapefruits)

3/4 cup (150g) sugar

1/4 cup (60ml) Campari

Preparation

  1. Warm about 1 cup (250ml) of the grapefruit juice with the sugar over low heat, stirring, just until the sugar is dissolved.

  2. Remove from heat and stir it into the rest of the grapefruit juice. Mix in the Campari.

  3. Chill mixture thoroughly, then freeze in your ice cream machine according to the manufacturer’s directions.