Pink Grapefruit Sorbet

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.

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

• 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

1. 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.
2. 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.
3. Combine grapefruit juice, grapefruit zest, and lemon juice.
4. Add grapefruit mixture to simple syrup. Mix well.
5. Refrigerate for a couple of hours, or overnight.
6. Pour into ice cream maker and freeze according to manufacturer's directions.