Believe it or not it wasn’t until about 3 years ago I had a grapefruit for the first time! I was surprised by how sour it was but it also had a sweetness to it. I liked it and have had it many times since. It’s pretty fun to eat to. For Derek’s birthday this year I gave him a big bag of grapefruit and we made grapefruit sorbet with it! We loved it and decided to make it for our dad’s for Father’s Day. They are both grapefruit lovers so it was perfect! They both loved it!
I love this sorbet because you get the grapefruit juice but with less bitterness. Plus I love the texture of the frozen sorbet. Mmm! We use a lot less sugar than the original recipe called for. It’s a good balance between sweet and tart. If you want it more tart, add less sugar, if you want it more sweet add more sugar.
- 4 large ruby grapefruits, juiced or 3 cups pink grapefruit juice
- 2 tsp. grapefruit zest (zest before juicing grapefruit)
- 1 cup water
- ½ cup granulated sugar
- 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 in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a large bowl filled with ice water until 40 degrees.
- 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.
Recipe adapted from Key Ingredient