Equipment
Ingredients
Simple Syrup
- 160 g granulated sugar
- 240 ml water
- 1 grapefruit zest
Sorbet
- 15 ml fresh lemon juice, freshly squeezed
- 825 ml fresh grapefruit juice, strained
Nutrition (per serving)
Method
In a saucepan, combine the sugar, water, and grapefruit zest. Heat over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer.
Reduce the heat to low and simmer the syrup for 10 minutes, allowing it to thicken slightly. Remove from heat and let cool completely. Strain the syrup through a fine-mesh sieve to remove the zest.
In a 1-quart container, combine the strained simple syrup with the lemon juice and grapefruit juice. Stir well to combine.
Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until the sorbet reaches a soft-serve consistency.
Transfer the churned sorbet to a freezer-safe container and freeze for at least 1 hour to firm up.
Before serving, allow the sorbet to soften in the refrigerator for 20 to 30 minutes for easier scooping and enhanced flavor.
Chef's Notes
- For the best flavor, use fresh, ripe grapefruits.
- The quality of the sorbet depends on the quality of your ingredients.
- Adjust the sugar level to your taste preference, depending on the sweetness of your grapefruits.
Storage
Refrigerator: 1 day — Allow sorbet to soften slightly in refrigerator for 20-30 minutes before serving.
Freezer: 1 month — Store in an airtight container.
Reheating: Allow the grapefruit ice to soften in the refrigerator for 20 to 30 minutes before serving.
