Ruby Red Grapefruit Sorbet
During the winter months, I'm grab Ruby Red Grapefruits as soon as I can spot them. This particular grapefruit is so sweet, and is perfect as a frozen dessert sorbet. It's so light and refreshing.
Servings 1 pint
Equipment
- Ice Cream Maker
Ingredients
- 2 large ruby grapefruits juiced, or 1 1/2 cups pink grapefruit juice
- 1 teaspoon grapefruit zest
- 1/2 cup water
- 1 cup granulated sugar
- 1 tablespoon vodka prevents the sorbet from becoming crystalized
- 1 teaspoon grenadine optional, but adds 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.)