- 2 ripe ruby-red or pink grapefruits
- 1 cup sugar syrup
- 4 tbsp. raspberry or cranberry juice
Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and freeze using the hand-mixing method.
When the sorbet is firm, spoon it into the grapefruit shells (if using) or a freezer container and freeze for 15 minutes or until ready to serve. If necessary, remove it from the freezer 5 minutes before serving to soften. Cut the grapefruit halves into wedges to serve.
This sorbet is best eaten as soon as possible, but it can be frozen for up to 3 weeks.
- Blood orange sorbet
- Grand marnier sorbet
- Grapefruit & pineapple sorbet
- Grapefruit & papaya sorbet