1 quart (1l)
Grapefruit pairs well with slightly bitter Campari and the little bit of alcohol helps keep it scoopable after it’s frozen. If you want to omit it, or substitute another alcohol, you can. And check out Tips to Keep Homemade Ice Cream Softer for alternative ideas. This recipe would also work with orange juice, too.
3 cups (750ml) freshly squeezed pink grapefruit juice (about 6 grapefruits)
3/4 cup (150g) sugar
1/4 cup (60ml) Campari
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.