Pink Grapefruit Sorbet

Pink Grapefruit Sorbet


"A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf."


1 h 35 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
  2. In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
  3. Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
  4. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.


  • Cook's Note:
  • If you do not have an ice cream maker, pour into 9-inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In food processor with knife blade attached, process sorbet until smooth but still frozen.
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Your rating



  1. 19 Ratings


I"m giving this 5 stars for my adapted recipe. I usually find it annoying when someone rates something 5 stars but it's been completely altered from the original, but, here I am doing it! I ...

this recipe was easy and fun. i substituted and orange for half of one of the grapefruits and it worked really well. I have a ice cream maker, but my friend and i couldnt figure out to use it ...

I really loved the flavor of this, but once it was frozen it was like trying to eat ice cubes. I think that a little tweaking of the recipe could improve the finished texture, but I did love th...

So refreshing!!! I have a new Cuisinart ice cream/frozen yogurt machine which I'd been wanting to try out, and this sounded so good. I used ruby red grapefruit, and only needed 2 1/2 to make t...

I think this sorbet is more of a granita but why hash terms? Whatever you call it, it is still yummy! Because I do not have an ice cream maker, this recipe is a little more labor intensive (you ...

Very delicious! It tastes exactly like the best pink grapefruit you ever had only better! I made it with 1/2 sugar and 1/2 Splenda to cut down on the calories and no one could tell.

great recipie i swithed the grapefruit juice for pommegranite juice and ommitted the food coloring my kids loved it. what a great way to slip in extra antioxidents without them knowing

This is great- a good mix between tart and sweet. I like it better when it sets up and is a little hard.

Hubby pronounced it "perfection". I used xylitol instead of sugar and "lite" corn syrup with splenda. To zest I saved time by using a peeler around the circumference of the grapefruit. Very ...