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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.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991


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Makes 1 quart


Ingredient Checklist


Instructions Checklist
  • 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.


White Grapefruit Sorbet: Substitute white-grapefruit zest and juice.


Tangerine Sorbet: Substitute tangerine zest and juice, add the juice of 1 lemon, and decrease sugar to 1/4 cup.


Blood Orange Sorbet: Substitute blood-orange juice and zest, add 1 tablespoon freshly squeezed lemon juice, and decrease sugar to 1/4 cup.