Pink Grapefruit Sorbet

February  5, 2010
0 Ratings
  • Serves 6
Author Notes

I love ending a meal with dessert, but after a big dinner I can't really dive into a bowl of chocolate ice cream. That's why this refreshing sorbet is so perfect, with its hints of mint and spicy ginger that also aid digestion. Try it now while ruby grapefruit are at their peak. —gluttonforlife

What You'll Need
  • 1 1/2 cups sugar
  • 1 3/4 cups water
  • 1 tablespoon grapefruit zest
  • 1 1/4 cups freshly squeezed pink grapefruit juice
  • 1/4 cup lime juice
  • 1 tablespoon grated ginger
  • 2 tablespoons mint leaves
  1. Combine sugar, zest and water in medium saucepan and bring to a boil. Remove from heat once sugar has dissolved. Add the grapefruit juice, lime juice and ginger. Lightly bruise mint leaves and add.
  2. Transfer mix to a bowl to cool, then chill in refrigerator until completely cold. Pour through a strainer to remove any solids. Then freeze in your ice cream maker according to instructions. Place in freezer for a couple of hours to firm up, if desired. Also works great for popsicles.

See what other Food52ers are saying.

  • Jennifer Ann
    Jennifer Ann
  • gluttonforlife

3 Reviews

Jennifer A. March 1, 2010
I went to visit my mother in Texas last week, and we made this sorbet with freshly picked grapefruits. We loved the very light background flavors of the mint and ginger!
gluttonforlife March 17, 2010
Just saw this comment, JA—so glad you made and enjoyed the sorbet. Of course you can always bump up the quantities of ginger and/or mint for a more aggressive flavor.
Jennifer A. February 5, 2010
Sorbet really is the best dessert, and your recipe sounds great. I am saving it to my recipe box right now.