- 2 cups sugar
- 2 cups water
- 1 cup fresh mint leaves
- 4 cups ruby red grapefruit juice
- In a small saucepan, bring the sugar, water and mint to a boil. Reduce heat to low; cook for 5 minutes. Remove from the heat; let stand for 10 minutes. Strain and discard mint leaves. Stir in grapefruit juice. Allow mixture to cool completely.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Fresh Mint & Grapefruit Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p92
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Reviewed Mar. 20, 2012
Grapefruit & Mint - YUM!