Because of the bright, fresh taste, I think this is the best sorbet I’ve ever eaten.  I would be happy to eat some every night for dessert.  I had some fresh grapefruit sitting around that we didn’t eat, so I decided to juice them. Grapefruit are very juicy – much juicier than other citrus fruits.

This is such a simple recipe.  The most time-consuming part for me was juicing the grapefruit. Maybe that’s because I use an old-fashioned manual glass juicer which takes a bit of time.

Adding vodka to sorbet will ensure that it doesn’t freeze into a solid block when you put it in the freezer.   It will give it a sorbet-like consistency.  I’ve never added 4 tablespoons of vodka to a sorbet recipe before, but it made the consistency of the sorbet perfect!   You don’t taste the vodka once it’s mixed in.   I used mandarin orange vodka because I had some on hand although regular vodka will work perfectly well also.

Pink Grapefruit Sorbet 

3 cups strained fresh pink grapefruit juice
4 tablespoons mandarin orange vodka
1 cup of sugar
1/2 cup water

Put the sugar and water into a pan over medium heat.   Cook and stir until the sugar dissolves and the mixture is clear.  When it is clear, you have made a simple syrup.  Remove the pan from the heat.

Mix the pink grapefruit juice with the vodka and simple syrup.

Place the grapefruit mixture into an ice cream machine or a sorbet maker, and freeze according to the manufacturer’s directions. Serve at once or transfer to a freezer container and freeze until ready to serve.

Yield: 8-10 servings

One year ago: Tortillitas with Shrimp
Two years ago: Croissant Bread Pudding
Three years ago: Basil Parmesan Chicken Salad