Recipe by FOODCHICK23
"A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
large pink or red grapefruit, scrubbed
light corn syrup
red food coloring
I"m giving this 5 stars for my adapted recipe. I usually find it annoying when someone rates something 5 stars but it's been completely altered from the original, but, here I am doing it!
I came here looking for a grapefruit sorbet recipe, and found this one, but I was concerned about the "ice cube effect" you get when you freeze sorbet. I Found another recipe with the addition of Vodka, which I know hinders rock hard freezing, so I combined the two.
I used 3 cups of pink grapefruit juice, and 1 cup of Simple Syrup made of Splenda Blend for Baking (50% sugar, 50% splenda), and 3 tablespoons of Vodka. That's it. I added it to the canister of my gel ice cream maker, and churned for about 30 minutes. It was very soft and liquidy, but froze nicely and was delicious. We added the rest to a container and put it in the freezer. The next day, I pulled it out and was surprised to see that it had NOT frozen rock hard. It was now, 24 hours later, the perfect consistency for sorbet and sherbert. I've now made it several times, each being sure to add 3 tablespoons of Vodka, which I'm convinced is helping with the freezing consistency (because Vodka doesn't freeze).
I really loved the flavor of this, but once it was frozen it was like trying to eat ice cubes. I think that a little tweaking of the recipe could improve the finished texture, but I did love the flavor.
this recipe was easy and fun. i substituted and orange for half of one of the grapefruits and it worked really well. I have a ice cream maker, but my friend and i couldnt figure out to use it so we used the cake pan method. Everything was easy with step by step easy to follow instructions. great light dessert.
So refreshing!!! I have a new Cuisinart ice cream/frozen yogurt machine which I'd been wanting to try out, and this sounded so good. I used ruby red grapefruit, and only needed 2 1/2 to make the 2 cups of juice. I did add 4 tsps of vodka to the mix to keep it from getting too hard, and that worked well. I forgot to add the food coloring, but the grapefruits had a lot of color, so it came out a real pale pink anyway. Thanks SO much for this wonderful recipe!
I think this sorbet is more of a granita but why hash terms? Whatever you call it, it is still yummy! Because I do not have an ice cream maker, this recipe is a little more labor intensive (you have to periodically and consistently stir the mixture while in the freezer to get the best texture, and to avoid an ice block). HOWEVER, it is SO worth it! I love serving it to guests in the summer as a refreshing treat. Several people have asked me for the recipe, so thanks for sharing!
Very delicious! It tastes exactly like the best pink grapefruit you ever had only better! I made it with 1/2 sugar and 1/2 Splenda to cut down on the calories and no one could tell.
great recipie i swithed the grapefruit juice for pommegranite juice and ommitted the food coloring my kids loved it. what a great way to slip in extra antioxidents without them knowing
This is great- a good mix between tart and sweet. I like it better when it sets up and is a little hard.
* Percent Daily Values are based on a 2,000 calorie diet.
Pink Grapefruit Sorbet
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: < 1
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple and amazing apple tarte.
Save room for apple and raisin bread pudding. See how easy it is to make.
See how to make a deliciously simple cherry-filled pastry.