Pink Grapefruit Sorbet

Pink Grapefruit Sorbet

12 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    1 h 35 m
FOODCHICK23
Recipe by  FOODCHICK23

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  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.

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Reviews (12)

Rate This Recipe
KRISTY916
88

KRISTY916

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 came here looking for a grapefruit sorbet recipe, and found this one, but I was concerned about the "ice cube effect" you get when you freeze sorbet. I Found another recipe with the addition of Vodka, which I know hinders rock hard freezing, so I combined the two. I used 3 cups of pink grapefruit juice, and 1 cup of Simple Syrup made of Splenda Blend for Baking (50% sugar, 50% splenda), and 3 tablespoons of Vodka. That's it. I added it to the canister of my gel ice cream maker, and churned for about 30 minutes. It was very soft and liquidy, but froze nicely and was delicious. We added the rest to a container and put it in the freezer. The next day, I pulled it out and was surprised to see that it had NOT frozen rock hard. It was now, 24 hours later, the perfect consistency for sorbet and sherbert. I've now made it several times, each being sure to add 3 tablespoons of Vodka, which I'm convinced is helping with the freezing consistency (because Vodka doesn't freeze).

cookingcrazy22
17

cookingcrazy22

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 so we used the cake pan method. Everything was easy with step by step easy to follow instructions. great light dessert.

CRYSTALSHOE
12

CRYSTALSHOE

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 the flavor.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 30.2 g
  • 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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