Recipe by KLHquilts
I adapted this from a recipe I got off of the Cuisinart web site; this is a little more tart, with a little less sugar than originally called for.
Top Review by nfillmore
Made this last night as a palate cleanser between courses, and it was a huge hit. I added 2 things, dried tarragon and grapefruit vodka to prevent it from freezing solid. I made it without an ice cream machine and processed the frozen mix in my food processor. It came out beautifully creamy and the perfect consistency. The tarragon was a really nice addition too. We had it after a really garlicky pesto and by the time we were sitting down to eat the next course, the sorbet had completely gotten rid of the garlic. This one's a keeper!
- 1 3⁄4 cups sugar
- 2 cups water
- 2 cups grapefruit juice (approximately two large ruby red grapefruit)
- 1 tablespoon grapefruit zest (see note)
- 2 tablespoons lemon juice, fresh
Directions See How It's Made
- NOTE: To make the grapefruit zest, simply grate the rind of the grapefruit. Be sure to get only the rind, and not the pith (the white part) beneath the rind.
- Make simple syrup: Combine sugar and water in small saucepan. Heat over medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and boil, without stirring, for 1-2 minutes.
- Combine grapefruit juice, grapefruit zest, and lemon juice.
- Add grapefruit mixture to simple syrup. Mix well.
- Refrigerate for a couple of hours, or overnight.
- Pour into ice cream maker and freeze according to manufacturer's directions.