• 108 Ratings

Emeril’s grapefruit sorbet recipe has a surprising kick. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.

Web, Unknown origin

Gallery

Credit: STEVEN FREEMAN

Recipe Summary

Servings:
6
Yield:
About 1 1/4 quarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.

    Advertisement
  • Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)

  • Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.

  • Process the sorbet in an ice cream machine according to the manufacturer's directions. Transfer it to a freezerproof container, cover, and freeze until ready to serve.

Advertisement

Reviews

108 Ratings
  • 5 star values: 23
  • 4 star values: 27
  • 3 star values: 39
  • 2 star values: 13
  • 1 star values: 6
Advertisement