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  • 6 Ratings

Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic math down, have some fun. Embolden blood orange with fresh rosemary or thyme, spike grapefruit with an aperitif like Aperol or Campari, or take tangerine up a notch with a squeeze of lime.

Martha Stewart Living, April 2021

Gallery

Credit: Paola + Murray

Recipe Summary test

prep:
10 mins
total:
6 hrs 30 mins
Yield:
Makes 1 Quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, heat 1 cup grapefruit juice, Campari, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.

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  • Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.

  • For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.

Cook's Notes

Quick mixing tip: When adding any liquor, restrain the pour, as too much booze will overwhelm the fruit and impede freezing. The upshot is a refreshing aperitif you can eat with a spoon. 

Variations

TANGERINE 

Use tangerine juice instead of grapefruit; omit the Campari. In place of the lemon juice, use 2 tablespoons fresh lime juice.

BLOOD ORANGE 

Use blood-orange juice instead of grapefruit; omit the Campari. Lightly crush a sprig of thyme or rosemary in your hand and add to sugar mixture while heating. Combine with remaining juice and let steep 20 minutes, then strain before refrigerating.

TRICOLOR

To create the tricolor combo featured in the photo, make all three variations and put them in separate containers in the freezer. When all are firm (but not frozen solid), transfer one flavor into one side of an 8-by-5-inch loaf pan so it fills one third of the length. Add another flavor to fill the adjacent third of the pan, then the final flavor to fill completely. Freeze until firm, about two hours. 

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Reviews

6 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1