Grapefruit Sorbet Recipe
There’s no denying that I like frozen treats. Ice cream, sorbet, yogurt, gelato … I do not discriminate. I like it all. But lately, I’ve kept my eyes peeled for Grapefruit Sorbet Recipe. It’s popped up here and there, and every time it does I order it. It’s such a clean, and refreshing treat–perkiness on a spoon if you ask me. Last year I made a Grapefruit and Lime Sorbet which is tasty too but the simplicity of just the grapefruit is just as nice.
Sorbet is easy enough to make, and requires very little in the way of ingredients. Mix up a base in no time, chill for a while in the fridge, and churn away. Then a few hours in the freezer will help it firm up nicely. The flavors of this sorbet are so pure, intense even, you really don’t need much to satisfy.
- 1¼ cups water
- 1 cup + 1 tablespoon granulated sugar
- 1 tablespoon grapefruit zest (from about 2 grapefruits)
- 1½ cup fresh grapefruit juice (pink grapefruit juice is preferable)
- Combine water, sugar in a saucepan over medium high heat. Bring to a boil and stir until sugar dissolves.
- Remove from heat, add zest and let cool. Once cool, add grapefruit juice, stir, cover and refrigerate a couple of hours until thoroughly chilled.
- Once chilled thoroughly, churn in ice cream maker according to manufacturer's directions.
- Serve right away or store in freezer until ready to serve.