Grapefruit Rose Sorbet

Is used Martha Stewart's recipe but replaced the Campari with my favorite drink these days - Ketel One's Grapefruit & Rose Botanical Vodka.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, heat 1 cup grapefruit juice, Vodka, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.

Step 2

Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.

Step 3

For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.

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