Pink Grapefruit Sorbet With Lavender!

Total Time
15mins
Prep 15 mins
Cook 0 mins

A refreshing end to any meal. Or use to refresh the palate in between courses.

Ingredients Nutrition

Directions

  1. Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit.
  2. Coarsely chop the zest.
  3. In a food processor bowl or blender, combine chopped zest,lavender and sugar.
  4. Cover and process or blend until zest is very finely chopped.
  5. Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl.
  6. Add zest mixture, lemon juice, and, if desired, Grand Marnier.
  7. Mix well.
  8. Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions.
  9. Makes one quart or eight (half-cup) servings.
  10. Or freeze in small containers till almost frozen and blend in blender to make a slush.
  11. Top with mint leaves.
Most Helpful

5 5

Brava, Rita! Wonderful! It even formed the basis for a new cocktail that our Italian cooking/study group invented: "L'Ultima Notte a' Pompeii." ("The last night in Pompeii"). Put two small round scoops of this sorbet into a champagne flute, pour in some bubbly prosecco, and watch it foam up like the lava from Mt. Vesuvius! ("Grapefruit" in Italian is "pompelmo," which even sounds like "Pompeii"! Thanks for a great recipe.

5 5

I made this for a brunch I gave today and it was great for a summer day. Very fresh tasting. Made for ZWT4

5 5

This was so good, nnd so pretty; very refreshing and just the right balance of tart/sweet. I held back almost a 1/4 cup sugar until I mixed everything together. My grapefruit were sweet enogh that I didn't add it back in. I used 2 TBLS of Triple Sec, for the orange zing! "I found that I couldn't even taste the Lavender, so I would probably skip it next time I make it. My grapefruit were at room temp so the mixture took a longer than usual to chill in my gelato machine about 35 minutes instead of the usual 20, even so this was a quick and delicious dessert which I'm glad to have discoverd through ZWT3.