Prep 15 mins
Cook 4 hrs
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.
- 414.03 ml sugar
- 473.18 ml water
- 473.18 ml grapefruit juice (approximately two large ruby red grapefruit)
- 14.79 ml grapefruit zest (see note)
- 29.58 ml lemon juice, fresh
- 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.
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!
My Mom used to make grapefruit sorbet years ago and I had lost the recipe. I am so glad I found this one. It is so refreshing and a real palate cleanser. I love it! Thank you so much.
We really enjoyed this sorbet. It has a lovely taste of grapefruit and is not too sweet. The lemon juice really gives it a bright flavor. Thank you for sharing.