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 minutesminutes
Freezing Time 6 hourshours
Total Time 6 hourshours15 minutesminutes
Servings 4
Calories 276kcal
Author Debby - www.AFeastfortheEyes.net
Equipment
Ice Cream Maker
Ingredients
2large ruby red grapefruitsjuiced, or 1 1/2 cups unsweetened pink grapefruit juice
1teaspoongrapefruit zest
1/2cupwater
1cupgranulated sugar
1tablespoonvodkaoptional, but prevents crystallization
1teaspoongrenadineoptional, 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).