Blushing Grapefruit Sorbet Recipe

Blushing Grapefruit Sorbet Recipe
Blushing Grapefruit Sorbet Recipe photo by Taste of Home
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Blushing Grapefruit Sorbet Recipe

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Not overly sweet, this sorbet is a hit at the holidays, when there’s plenty of citrus fruit on hand. Try it as a light, summer refresher, too.—Mary Marlowe Leverette, Columbia, South Carolina
Recommended: 55 Dairy-Free Desserts
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 3 cups water
  • 1 cup sugar
  • 1/2 cup honey
  • 1 tablespoon grated grapefruit peel
  • 1 tablespoon minced fresh gingerroot
  • 2 whole star anise
  • 2 whole cloves
  • 1 bay leaf
  • 2 cups ruby red grapefruit juice, chilled
  • 3 tablespoons lemon juice

Directions

In a large saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Strain and set aside to cool.
In a large bowl, combine the grapefruit and lemon juices and sugar syrup. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container and freeze for 4 hours or until firm. Yield: 1 quart.
Originally published as Blushing Grapefruit Sorbet in Country Woman December/January 2012, p39

Nutritional Facts

1/2 cup: 188 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 49g carbohydrate (43g sugars, 0 fiber), 0 protein.

  • 3 cups water
  • 1 cup sugar
  • 1/2 cup honey
  • 1 tablespoon grated grapefruit peel
  • 1 tablespoon minced fresh gingerroot
  • 2 whole star anise
  • 2 whole cloves
  • 1 bay leaf
  • 2 cups ruby red grapefruit juice, chilled
  • 3 tablespoons lemon juice
  1. In a large saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Strain and set aside to cool.
  2. In a large bowl, combine the grapefruit and lemon juices and sugar syrup. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container and freeze for 4 hours or until firm. Yield: 1 quart.
Originally published as Blushing Grapefruit Sorbet in Country Woman December/January 2012, p39

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