Ruby Red Grapefruit Sorbet

Ruby Red Grapefruit Sorbet

4 hrs 45 mins total time

20 mins active time


Makes 1 quart



  • ¾ cup (5¼ oz) granulated sugar
  • 1½ cups (12 fl oz) water
  • 1½ cups (12 fl oz) ruby red grapefruit juice

    about 3 large grapefruit


  • 1Put the sugar and water in a saucepan. Stir over medium heat until the sugar has dissolved. Increase the heat to medium high and bring the syrup to a simmer. Simmer for 2 minutes. Transfer to a large heatproof measuring cup. Allow to cool.
  • 2Stir the grapefruit juice into the syrup. Cover and refrigerate 3 hours until cold.
  • 3Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
  • 4Once the sorbet is frozen, spoon or scoop into chilled bowls or glasses and serve or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for firmer sorbet.
  • 5Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.

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