I love citrus fruit and I love sorbet, so when I saw this recipe on One Perfect Bite, I knew I needed to make it immediately. One day later I had the ingredients for a refreshing pink grapefruit sorbet.
The recipe calls for freshly squeezed grapefruit juice or bottled juice and grapefruit zest. If it had been December and grapefruits were in season (when I can get them by the case for less than $10), I would have used 100% fresh. Instead, I used bottled juice combined with the zest, juice, and some of the pulp of a fresh grapefruit.
I used the 100% juice version of Ruby Red grapefruit juice. I didn't want to use a juice cocktail because I didn't want it to be too sweet. I even reduced the amount of sugar in the original recipe because I prefer sweet over tart in my sorbet.
I cooked sugar with hot water, then mixed it with the grapefruit juice, pulp, and zest. I let it cool off int he fridge for a few hours before freezing it in my ice cream maker.
About 25 minutes later it looked like this:
It didn't "fluff up" the way ice cream does. Ice cream normally doubles (or triples) in volume when it freezes. This sorbet did not.
The result was delicious. Around these parts we'd say this consistency is more like water ice (or Italian ice, depending on where you're from). I love that adding a tiny bit of vodka kept this from freezing solid, even after being in the fridge for a few days.
This sorbet is tart. Tart is one of my favorite flavor sensations. My mother says I used to suck on lemons when I was a child. Speaking of lemons, this would also make a great lemon sorbet.
I enjoyed this in small quantities (about 1 scoop per serving) because the flavor is so strong. I'd definitely make this again. It's easier and healthier than ice cream.
from One Perfect Bite
2 large ruby grapefruits, juiced, or 1-1/2 cups pink grapefruit juice I mixed the juice of one grapefruit with some bottled juice
1 teaspoon grapefruit zest (zest before juicing grapefruit) I also added some pulp
1/2 cup water
2/3 cup granulated sugar The original calls for more sugar, but I liked it with less.
1 tablespoon vodka
1) Combine sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
2) Combine grapefruit juice, zest and sugar/water mixture with vodka in a metal bowl. Chill in refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.
3) Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. It can be kept frozen for up to 3 days. Yield: 4 servings.