This sorbet is very simple, wonderful palate cleanser and a really refreshing dessert. You can easily use blood oranges or Meyer lemons, which are also in season in the winter months.
Every winter, I eagerly scan the citrus section of my grocery store. I’m on the hunt for grapefruit– and not just any grapefruit. I am looking for Texas Ruby Red Grapefruit.
For those of you who might remember the grapefruit diet craze of the 70’s, I jumped in on the promise that grapefruit burns fat. I quickly learned that the Ruby Red’s were sweeter than the pink or yellow grapefruit that I see year-round. Ruby Reds, at the peak of their season (usually January) are so naturally sweet, that I didn’t need any kind of sweetener. While I love grapefruit slices in salads, a friend of mine mentioned that she once had a grapefruit sorbet that was really good. That gave me an idea, so I searched the internet for a recipe. The recipe I settled on used vodka (fine by me). The idea is that vodka doesn’t freeze, so adding just one tablespoon acts like an “anti-freeze”– hence, the sorbet won’t freeze into one solid ice block.
To one cup of sugar, add 1/2 cup water. Bring to a boil, and stir to dissolve sugar. Remove from heat and cool completely. (I pop it into the freezer, for about 15-20 minutes to quick chill this.) You can make this a day ahead, and chill it in the freezer, too.
You need two Ruby Red Grapefruits (I bought them on sale 2/$1.00):
Grate the zest of one grapefruit (I used about 1 tablespoon of the zest), and juice them– which yields about 2 cups of juice. Add the zest to the juice…
Measure 1 Tablespoon of vodka– obviously, this isn’t kid-friendly. It’s mom friendly. Indulge. You can skip the vodka, though. The sorbet will just be a bit icy, as the alcohol prevents ice crystals. The recipe will still work. You also don’t have to use grenadine, but I happened to have a bottle of it.
Ruby Red Grapefruit Sorbet
Equipment
- Ice Cream Maker
Ingredients
- 2 large ruby red grapefruits juiced, or 1 1/2 cups unsweetened pink grapefruit juice
- 1 teaspoon grapefruit zest
- 1/2 cup water
- 1 cup granulated sugar
- 1 tablespoon vodka optional, but prevents crystallization
- 1 teaspoon grenadine optional, for color
Instructions
- Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
- Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40°F.
- Pour chilled mixture into container of an ice cream machine and churn until frozen.
- Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
Notes
Nutrition
This is as refreshing at it comes. Perfect for any time of day or night. It reminds me that I need to get out and find some Mountain Dew:D
This sounds fantastic and refreshing Debby! I love sorbets, especially citrus for being such wonderful palate cleansers. And, at 2 for $1, such an economical treat. I hope you're able to find some more ruby reds.
Debby, what a fabulous light refreshing dessert! This would be a great sorbet to serve after a heavy meal, when you want something sweet, but not packed with guilt.
Many thanks…
Debby, I JUST received the ice cream attachment for my mixer this Christmas and I've been antsy to try something amazing to Christen it.
I think this is it!! I love grapefruit. Can't wait to try….
What fun! I'm with you – throw in those "Mom-friendly" ingredients!
What a refreshing treat with which to end a meal. The sorbet is, indeed, a feast for the eyes.
Sorbet + Grapefruit! I can almost feel a delicious tingle in my cheek. 🙂 This sounds wonderful!
What a great idea, we have some really great citrus here now too! I am going to make this dang it!
You'll just have to come to Texas to get some more. This looks so refreshing Debby!
I had the best grapefruit sorbet at a tea shop–high tea lunch and keep thinking I need to make some. This looks wonderful! The vodka is a great tip for keeping it "sorbet" like.
The picture is making me drool. I have to see if I can find Ruby Reds here. I can't stop staring at the picture.
Even though the wind is blowing outside and I'm sitting by my computer with my warmest sweater on and a hot cup of coffee in my hand, I would love to taste this cold sorbet, The blood orange sounds fabulous!
Oh yes!! This sounds incredible!
I do remember the Grapefruit diet in the 70's! Oh my – I was so sure it was the answer to my prayers! The Ruby Reds are so good – you've inspired me!
Thanks,
Usually just have lime or mango sorbet. Time to break out of that rut. This grapefruit sorbet sounds and looks delicious
This literally made my mouth water as I read your blog. It's time to go put the ice cream maker in the freezer to get ready for the weekend. I must try this lovely concoction!
Hi. Love your site! Nominated you for a Beautiful Blogger Award!
Lisa at Joyincooking.blogspot.com
This sounds so refereshing. A perfect afternoon snack or after dinner delight. I love lemon sorbet, and I would think that grapefruit, especially the Texas Ruby Red grapefruit (smile) would be a wonderful citrus sorbet, with just enough tang to really cleanse the palate.
Oh, boy that looks fantastic! I'll be honest my jaw started tingling when I saw the photos and read the title.
I love grapefruits especially sprinkled with a bit of sugar…and if you broil it for a couple of minutes. Needless to say I need to give this a try. Yeah, I have a couple of blood oranges, too.
~ingrid
I love sweet staff especially after meals, this is ver refreshing.
presto pressure cooker
Lovely sorbet and lovely pictures. Now I wish I hadn't gotten rid of my ice cream maker.
Sam
Oh, yum, I can almost taste this wonderful sorbet, now! Sounds and looks so delicious and refreshing! Thanks for sharing!