Pink Grapefruit Sorbet (Print)
Refreshingly tart and sweet, this vibrant pink grapefruit sorbet is a perfect light dessert option for any day.
# What You Need:
→ Produce
01 - 4 large pink grapefruits (yielding approximately 2 cups fresh juice)
02 - 1 tablespoon fresh lemon juice
03 - Zest of 1 grapefruit (optional)
→ Pantry
04 - 3/4 cup granulated sugar
05 - 1/2 cup water
06 - Pinch of salt
# How To Make It:
01 - In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring continuously until the sugar fully dissolves. Remove from heat and allow the syrup to cool completely to room temperature.
02 - Juice the pink grapefruits. Strain the fresh juice through a fine-mesh sieve to remove any pulp and seeds. Measure 2 cups of the strained grapefruit juice.
03 - In a large mixing bowl, combine the cooled simple syrup, measured grapefruit juice, fresh lemon juice, grapefruit zest (if desired), and a pinch of salt. Whisk thoroughly to ensure all ingredients are well incorporated.
04 - Cover the sorbet mixture and refrigerate for a minimum of 1 hour, or until thoroughly chilled.
05 - Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer's instructions, typically for 20-25 minutes, until the mixture achieves a soft, frozen sorbet consistency.
06 - Transfer the freshly churned sorbet into a freezer-safe container. Cover tightly and freeze for at least 3 hours, or until the sorbet is completely firm.
07 - Before serving, allow the sorbet to sit at room temperature for approximately 5 minutes to soften slightly, making it easier to scoop and enjoy.
# Expert Advice:
01 -
- It's surprisingly easy to whip up, even for a beginner, making it an instant favorite for quick desserts.
- You'll adore how it balances that bright, tangy grapefruit flavor with just the right touch of sweetness, without being cloying.
02 -
- I once rushed the cooling of the simple syrup and ended up with a slightly icy sorbet, a lesson learned that patience truly pays off for the best texture.
- Discovering that straining the juice meticulously makes all the difference for a silky-smooth mouthfeel, preventing any gritty bits from interrupting the dream.
03 -
- For a grown-up twist that also improves the sorbet's scoopability, add a tablespoon of vodka or Campari to the mixture just before churning; the alcohol prevents large ice crystals.
- No ice cream maker? No problem! Pour the chilled mixture into a shallow dish, freeze it, and whisk vigorously with a fork every 30 minutes until it’s slushy, then let it freeze solid for a decent homemade alternative.