Pink Grapefruit Sorbet
This refreshing sorbet is wonderful with other citrus fruits. Three variations follow--White Grapefruit, Tangerine, and Blood Orange. The technique is the same; just adjust the amount of sugar. You can also experiment with additional flavorings: for example, try a few drops of orange-flower water in the tangerine sorbet.
- Yield: Makes 1 quart
Source: Martha Stewart Living, July/August 1991
- 3 tablespoons grated pink-grapefruit zest
- 3 cups freshly squeezed pink-grapefruit juice
- 1/4 cup plus 2 tablespoons sugar
- 3 tablespoons light corn syrup
In a small pot over low heat, combine 1 tablespoon zest, 1 cup juice, and the sugar. Heat slowly until the sugar has dissolved, about 10 minutes. Do not allow juice to boil.
Let cool, then add remaining zest and juice. Whisk in the corn syrup, so that it doesn't accumulate at the bottom of the bowl. Pour mixture into an ice-cream maker and freeze according to manufacturer's instructions.