Campari Sorbetto (Intermezzo) from the Hags
photo by Rita1652
- Ready In:
- 4 to 5 pink grapefruits, juice of
- 120 g caster sugar (4 ounces)
- 1⁄2 cup campari
- 4 -5 drops Angostura bitters
- Mix together all ingredients until sugar dissolves.
- Churn in an ice cream maker, according to manufacturer's instructions.
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RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p> <p> </p> <p>I love to cook and travel.</p> <p> </p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p> </p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p> </p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p> </p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>