I am not one for hyperbole, but I was blown away by the results. Pretty flecks of the zest tap-dance on your palette providing extra zings of bitterness as lovely counterpoints to the sweetness. This is a sorbet I know I'll be making all summer long. A hint for the hedonists: it would also make a great base for a frozen grapefruit margarita!
Best-Ever Grapefruit Sorbet
- 2 cups fresh-squeezed pink or yellow grapefruit juice [from about 2 jumbo grapefruits]
- 2 cups sugar
- 1 1/2 cups water
- Zest from one grapefruit
- About 1 T beet, strawberry or fruit juice for color [Optional]
Make grapefruit simple syrup: In a medium saucepan, mix the sugar and 1 cup of the grapefruit juice. Bring to a boil, stir and then turn off heat. Cool for a bit at room temperature and then refrigerate until cold.
Once chilled, mix with the remaining grapefruit juice, zest and coloring juice, if using. Process in an ice cream maker following the manufacturer's instructions. Don't worry if it doesn't seem to freeze as quickly as other sorbets might. Once it tempers in the freezer for an hour or two, it should be the perfect consistency.