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Pink Grapefruit Sorbet

Could this possibly be the most refreshing dessert on earth? Yes, it could. Granted, you may not always be looking for refreshing when contemplating that final swallow of the evening, but if you are, you don’t need to look farther than this! It is everything good about grapefruit – the slightest bit sweet, deliciously tart, squirt-in-your-mouth juicy, thirst-quenching, palate-cleansing, pretty to look at, and all of that somehow concentrated. I don’t know how that happened, but it did, and I’m still smiling about it!

Pink Grapefruit Sorbet

about 6 servings (or so)

  • 1 T. finely grated grapefruit rind
  • 3 cups freshly-squeezed grapefruit juice, from 3 or 4 heavy ruby grapefruits
  • Juice of a lemon
  • 3/4 cup sugar

Put the zest of grapefruit, the grapefruit juice and the lemon juice in a bowl. If any seeds fell in while juicing the grapefruit, run the juice through a large enough sieve to allow some pulp through but fine enough to capture the seeds. Go fishing for any seeds that got away. Add 1/2 cup of juice to a small saucepan, along with the sugar, and simmer until the sugar has dissolved completely. Add this syrup back into the bowl of juice and chill. Pour the chilled solution into your ice-cream maker and follow the manufacturer’s instructions. The sorbet may have to chill in your freezer for a couple hours before it’s the best consistency for serving. (Oh, I so want you to know how good this is!)

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For a printer-friendly version of this recipe, click here.

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