Grapefruit Sorbet

Viking Chef Chris Green puts the Ruby Red grapefruits from Mission, Texas, to work in this recipe for Grapefruit Sorbet.
Servings: 4
Ingredients:
2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice
1 tsp. grapefruit zest (zest before juicing grapefruit)
1/2 cup water
1 cup granulated sugar
1 tbs. vodka
1 tsp. grenadine (optional)

Instructions: Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.

Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.

Pour chilled mixture into container of an ice cream machine and churn until frozen.

Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

Category:

Howto & Style

Tags:

• P.
• Allen
• SMith
• Viking
• Cooking
• School
• Mission
• Texas
• outdoor
• living
• recipe
• food

[zeenatv]

i want that ice cream machine been looking for it for a long time any online website who knows where i can find that machine

[BestFruitNow]

excellent recipe!

[equess3n]

Loved this recipe! I had some Texas grapefruit that I wanted to use. I followed this recipe and didn't change a thing! So easy and refreshing.