A delicious and tangy sorbet with three simple ingredients. We planned to use an ice cream maker but even in our test kitchen things don't always go according to plan. When our canister didn't freeze the sorbet in time, we poured it into ice cube trays, and froze them solid. A quick blitz in the food processor, and a perfect consistency was achieved!
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

PINK GRAPEFRUIT SORBET1
  • 4 cupsServings

Ingredients

  • 1 cup sugar

  • 3 cups water

  • Juice of 2 large red grapefruits

Preparation

In small saucepan, combine sugar with 1 cup of water and bring to boil to dissolve, then stir in juice and remaining water. Transfer to storage container and refrigerate overnight. Transfer to ice cream maker and freeze according to manufacturer's specifications. 

Makes 4 cups. 

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