Pink Grapefruit Sorbet Recipe -
Pink Grapefruit Sorbet Recipe

Pink Grapefruit Sorbet

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    1 hr 35 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Jun 20, 2007

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).

Most Helpful Critical Review
Feb 21, 2006

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.


19 Ratings

Jan 15, 2006

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.

Jun 30, 2009

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!

Jun 19, 2008

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!

Aug 28, 2008

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.

Nov 12, 2009

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

Jul 22, 2005

This is great- a good mix between tart and sweet. I like it better when it sets up and is a little hard.


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 8 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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