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