Pink Grapefruit Sorbet Delight (Print Version)

A tangy, light sorbet featuring bright pink grapefruit and a touch of citrus zest.

# What You Need:

→ Fruit

01 - 4 large pink grapefruits (about 1.5 cups juice)
02 - 1 teaspoon finely grated pink grapefruit zest

→ Sweetener

03 - 3/4 cup granulated sugar
04 - 1/2 cup water

→ Other

05 - 1 tablespoon lemon juice
06 - Pinch of salt

# Preparation Steps:

01 - Zest one grapefruit and set the zest aside.
02 - Juice the grapefruits to yield about 1.5 cups juice. Strain to remove pulp and seeds.
03 - In a small saucepan, combine sugar and water. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Remove from heat and let cool to room temperature.
04 - In a large bowl, mix together the grapefruit juice, zest, lemon juice, salt, and cooled simple syrup.
05 - Chill the mixture in the refrigerator for at least 1 hour.
06 - Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, about 20–25 minutes, until thick and slushy.
07 - Transfer the sorbet to a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
08 - Let sit at room temperature for 5–10 minutes before scooping and serving.

# Expert Advice:

01 -
  • The grapefruits natural bitterness balances perfectly with sugar, creating a sophisticated dessert that doesnt feel like a sugar bomb
  • Its incredibly forgiving—my batch with slightly overripe grapefruits tasted even better than the perfect ones
  • Vegan guests get something genuinely special instead of an afterthought dessert
02 -
  • Simple syrup must be completely cool before mixing—hot syrup will make the citrus taste cooked and dull
  • Overchurning in an ice cream maker can turn this grainy—stop when it looks like thick soft serve, not butter
  • The mixture needs to be thoroughly chilled before churning or you'll end up with large ice crystals
03 -
  • Use room-temperature grapefruits—they yield more juice and are easier to zest
  • If your grapefruits seem especially tart, start with 2/3 cup sugar and add more after tasting the base

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