Pink Grapefruit Sorbet

Pink Grapefruit Sorbet

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings 116 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
  2. In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
  3. Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
  4. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

Footnotes

  • Cook's Note:
  • If you do not have an ice cream maker, pour into 9-inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In food processor with knife blade attached, process sorbet until smooth but still frozen.

Reviews

Read all reviews 12
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 th...

Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

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 th...

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 t...

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 ...

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.

Hubby pronounced it "perfection". I used xylitol instead of sugar and "lite" corn syrup with splenda. To zest I saved time by using a peeler around the circumference of the grapefruit. Very ...

Other stories that may interest you