Quick & Easy Grapefruit Sorbet
This light and tangy grapefruit sorbet is refreshingly simple, made with just grapefruit, sugar, and water. Naturally low in fat and packed with vitamin C, it’s perfect for a quick, healthy dessert or a make-ahead treat for summer days. Smooth, zesty, and satisfying, it’s a plant-based favorite that everyone will enjoy.
Equipment
- 1 Medium saucepan
- 1 Measuring Cup
- 1 Tablespoon measuring spoon
- 1 Ice Cream Maker
- 1 Mixing Bowl
- 1 spoon or spatula
Ingredients
- 1 ¼ cups water
- 1 cup + 1 tablespoon granulated sugar
- 1 tablespoon grapefruit zest from about 2 grapefruits
- 1 ½ cups fresh grapefruit juice preferably pink grapefruit
Instructions
- Prepare the Simple Syrup: Begin by making a basic simple syrup, which forms the sweet foundation of your sorbet. In a medium saucepan, combine 1 1/4 cups water and 1 cup plus 1 tablespoon of granulated sugar. Place the saucepan over medium-high heat and stir occasionally with a spoon until the sugar has completely dissolved. Once the mixture begins to gently boil, let it simmer for 1–2 minutes to ensure all sugar crystals are melted. Remove the pan from heat and allow the syrup to rest briefly.
- Infuse the Zest: To create a fragrant, citrusy aroma, add 1 tablespoon of grapefruit zest (zest from about 2 grapefruits) to the hot simple syrup. Stir gently, allowing the oils in the zest to infuse into the syrup. The heat will release the natural citrus oils, creating an intensely flavorful base. Set the pan aside and let the mixture cool to room temperature—this may take 15–20 minutes. Cooling is essential to prevent curdling or breaking the final sorbet texture when the juice is added.
- Incorporate the Grapefruit Juice: Once the syrup has cooled, carefully add 1 1/2 cups of fresh grapefruit juice to the mixture. Pink grapefruit juice is recommended for a slightly sweeter, visually appealing sorbet, though white grapefruit juice works as well. Stir the juice thoroughly into the syrup until the mixture is completely homogeneous. Cover the mixture with plastic wrap or a lid and transfer it to the refrigerator. Chill for at least 2 hours—or until the liquid is thoroughly cold—this ensures a smoother texture during churning.
- Prepare for Churning: Before churning, ensure your ice cream maker is properly set up according to the manufacturer’s instructions. Some models require the bowl to be frozen for several hours in advance. Meanwhile, remove the chilled grapefruit mixture from the refrigerator. Stir once more to ensure even consistency. This step prevents uneven freezing and guarantees a silky, scoopable sorbet.
- Churn the Sorbet: Pour the chilled grapefruit mixture into your ice cream maker. Turn on the machine and allow it to churn for 20–25 minutes, or until the mixture thickens to a soft-serve consistency. During churning, the ice crystals will form gradually, resulting in a smooth, airy texture. Check occasionally to make sure the mixture isn’t sticking to the sides. The sorbet should resemble soft, creamy ice when ready.
- Freeze Until Firm: Once churning is complete, transfer the sorbet to a freezer-safe container. Smooth the top with a spatula, cover tightly, and place in the freezer for at least 4–6 hours—or overnight for best results. This step allows the sorbet to firm up to a scoopable consistency while maintaining a refreshing, icy texture.
- Serve and Enjoy: When ready to serve, remove the sorbet from the freezer 5–10 minutes beforehand to soften slightly, making scooping easier. Use a chilled ice cream scoop or spoon to serve into bowls or glasses. Garnish with a small piece of grapefruit zest or a fresh mint leaf for an extra touch of elegance. Enjoy this light, vitamin C-rich dessert as a refreshing treat on a hot day or as a delightful end to any meal.
Notes
- Use freshly squeezed grapefruit juice for the best flavor; bottled juice may be too sweet or lack brightness.
- Pink grapefruit is preferred for a naturally sweeter, visually appealing sorbet.
- Chill the syrup thoroughly before adding juice to prevent a grainy texture.
- The sorbet can be made a day in advance to save time for gatherings.
- Adjust sugar slightly depending on grapefruit sweetness; sweeter fruits may require less sugar.
- Ensure your ice cream maker bowl is fully frozen (if applicable) for smooth churning.
- Let the sorbet soften slightly before scooping for easy serving.
