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Red Grapefruit Sorbet And Campari With Mango Passion Fruit And Sweet Paprika

Indulge in a sophisticated sorbet of red grapefruit and Campari, accompanied by mango, passion fruit, and a hint of sweet paprika.

To prepare the sorbet, follow instructions on your sorbet or ice cream machine. Note: most appliances require about 12 hours of freezing ahead of time.
To prepare the paprika and sauce, preheat the oven to 355° F. Wrap up the paprika in double aluminum foil and ‘roast’ in the oven for 35 minutes. Let cool for 15 minutes while still in the foil.
Pick the paprika out of aluminum foil, jab a hole at the bottom and release the moisture. Remove the stalk, seeds and remaining membranes.
Now, using a knife, peel the skin of the paprika and cut the fruit in equal strips.
Preheat a Teflon pan with a few drops of olive oil, put the paprika slices in a pan and let all liquid evaporate. Remove paprika and set aside.
Add white port, cinnamon, vanilla and orange juice and keep on low heat for 2-3 minutes until it bubbles up. Set aside.
To start sorbet, add water and sugar to a pot. Bring the mixture to boiling level and leave it on moderate heat until all sugar has melted. Let cool to room temperature.
In an ungreased bowl, beat the egg white with the sugar to a stiff foam.