Pink Grapefruit And Aperol Sorbet - cooking recipe

Ingredients

3/4 cup sugar
4 cups strained pink grapefruit juice, grapefruit shells reserved and frozen
1/2 cup Aperol

Preparation

In a saucepan, heat the sugar and 1 cup water until sugar has dissolved. Allow to cool. Stir in grapefruit juice.
Churn in an ice-cream machine according to manufacturer's instructions, adding Aperol 10 mins before end of churning.
Alternately, pour mixture into a loaf pan, cover tightly with foil and freeze until a 3/4 inch solid border forms around edge. Transfer to a chilled bowl, add Aperol and beat until a smooth sludge forms. Return to pan and freeze overnight.
Scoop into frozen grapefruit shells to serve.