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Ruby Red Grapefruit Sorbet

This sorbet is very simple, wonderful palate cleanser and a really refreshing dessert. You can easily use blood oranges or Myer lemons, which are also in season in the winter months
Course Dessert
Keyword Grapefruit Sorbet, Ruby Red Grapefruit Sorbet, Sorbet
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 276kcal
Author Debby - www.AFeastfortheEyes.net

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

If you can find Texas Ruby Red Grapefruit, these are the sweetest and most flavorful (in my opinion).