I’m a little late to the ice cream/sorbet party this summer, but this recipe is too good to wait until next summer to share. In any case, it’s still got to be hot somewhere, right?
This recipe for grapefruit sorbet couldn’t be easier as long as you have an ice cream maker—and, if you don’t have one, why not? Get thee to the store or online and buy yourself one, or stop looking at ice cream and sorbet recipes! I do believe I’ve seen instructions online for making sorbet without an ice cream maker. Seems to me it involves freezing the mixture in a pan and going in periodically to scrape up the mixture with a fork, so you could search out those directions if you don’t own an ice cream maker. But I digress.
Much as I adore ice cream, since I am lactose intolerant, I have to pick and choose the times I have it even when taking a lactase enzyme supplement. The times I particularly avoid having ice cream are after a heavy meal where I’ve eaten a big hunk of protein. I’ve learned the hard way not to throw ice cream on top of meat that’s digesting in my gut.
Now, sorbet is another matter entirely. Not only is it dairy free, but it’s gluten free as well if that’s a consideration for you. It is absolutely perfect when you want a light dessert after a heavy meal. This sorbet is deliciously sweet and tart at the same time and will tingle your taste buds in the most delightful way. Eating it on a hot day will make you feel like you just experienced a pleasant, cool breeze.
I am designating this grapefruit sorbet as my #1 find this year as far as summer recipes go. It is truly that good. The sorbet is so delicious and so refreshing that I plan to have a container of it in my freezer all summer long from here on out.
One year ago: Brazilian Limeade
Two years ago: Asian Chicken Salad with Ramen Noodles
Three years ago: Grandmommy’s Eggs
- 1 1/4 cups water
- 1 cup plus 1 tbl. granulated sugar
- 1 1/2 cups pink grapefruit juice, not from concentrate and without added sugar
- 2 tsp. grapefruit zest, optional (will add a little more tartness but sorbet will remain quite sweet)
Combine water and sugar in a saucepan over medium high heat. Bring to a boil and stir until sugar dissolves.
Remove from heat, add grapefruit juice, and let cool. (If you plan on using zest, do not add at this point or the sorbet will become too tart.) Once cool, cover and refrigerate a couple of hours until thoroughly chilled.
Once chilled, add zest if using and mix well. Churn in ice cream maker according to your machine’s directions.
Serve right away or store in freezer until ready to serve. Makes about 6 servings.
The original recipe called for fresh grapefruit juice. If you’re a masochist and want to squeeze your own, go for it. I found pink grapefruit juice at my supermarket which was not from concentrate and also did not have any added sugar. It was a big time saver, and the sorbet was so delicious that I cannot imagine it coming out any better.
Source: An adapted recipe from She Wears Many Hats