Best Ruby Red Grapefruit Sorbet Recipes

Ruby Red Grapefruit Sorbet Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 6

2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice
1 teaspoon grapefruit zest
1/2 cup water
1 cup granulated sugar
1 tablespoon vodka
1 teaspoon grenadine (optional)

Steps:

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°F. 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.)

RUBY RED GRAPEFRUIT SORBET image

Yield 5 servings

Number Of Ingredients 7

US METRIC
INGREDIENTS (Nutrition)
1-1/2 large pink or red grapefruit, scrubbed
1/2 cup white sugar
2 tablespoons light corn syrup
2 cups water
1/2 dash red food coloring (optional)

Steps:

DIRECTIONS This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 5 cups. 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. 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. 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.) 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 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.