Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic math down, have some fun. Embolden blood orange with fresh rosemary or thyme, spike grapefruit with an aperitif like Aperol or Campari, or take tangerine up a notch with a squeeze of lime.
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Quick mixing tip: When adding any liquor, restrain the pour, as too much booze will overwhelm the fruit and impede freezing. The upshot is a refreshing aperitif you can eat with a spoon.
Use tangerine juice instead of grapefruit; omit the Campari. In place of the lemon juice, use 2 tablespoons fresh lime juice.
Use blood-orange juice instead of grapefruit; omit the Campari. Lightly crush a sprig of thyme or rosemary in your hand and add to sugar mixture while heating. Combine with remaining juice and let steep 20 minutes, then strain before refrigerating.
To create the tricolor combo featured in the photo, make all three variations and put them in separate containers in the freezer. When all are firm (but not frozen solid), transfer one flavor into one side of an 8-by-5-inch loaf pan so it fills one third of the length. Add another flavor to fill the adjacent third of the pan, then the final flavor to fill completely. Freeze until firm, about two hours.