Grapefruit Sorbet

Posted by Vanessa in Cooking, January 21, 2011

There’s something that almost feels wrong about having something so fresh and tangy in the winter, like I’m breaking all the rules.  But then I remember we used to live in the desert and you can get great citrus now and it’s really not a summertime thing after all.  I like that great citrus is available to us in the winter.  Something about smelling a freshly cut open lemon or grapefruit makes me smile every single time.

This recipe for grapefruit sorbet is simple, only four ingredients involved, and easily swapped with lime, lemon or orange juice too.  I made a batch of tangerine sorbet a few days ago and it was absolutely delicious too.  For the tangerine one, I cut back significantly on the simple syrup.  My advice, start with 3/4 cup or so and taste and add more if you see fit.  You can always add more sweetness, but you sure can’t take it out.

Give this one a try for a nice, light after-dinner treat.  And isn’t it fun to break out the ice cream maker in the middle of winter?

Grapefruit Sorbet

recipe from How To Cook Everything by Mark Bittman
Details
  • Prep Time: 30 minutes.
  • Ready in 30 Minutes.
  • Makes: 4 Servings
Ingredients
  • 2 cups sugar
  • 1 cup water
  • 1 1/2 cups freshly squeezed grapefruit juice (can sub any freshly squeezed citrus juice here)
  • 1 tablespoon grated lemon or lime zest
Directions
  • Combine the sugar and water in a small saucepan and bring to a boil; stir until the sugar dissolves. Let cool.
  • Combine about 1 1/2 cups sugar syrup with the juice. Taste and add more syrup if necessary. Stir in the zest.
  • Refrigerate until cool, then churn in an ice cream maker according to the manufacturer\'s directions. Enjoy!

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