Grapefruit sorbet is a sweet, refreshing treat packed with lots of citrus flavor.
- 4 cups grapefruit juice
- Juice of 1 lemon
- 1 cup sugar
- Combine the grapefruit juice, lemon juice, and sugar in a large bowl. Mix to dissolve the sugar.
- Chill the fruit juice mixture in the fridge for at least 30 minutes. *See Note*
- Once chilled, finish the sorbet in an ice cream machine according to manufacturer’s instructions. In my ice cream machine, I let the sorbet run for 15-20 minutes before removing. *See Note*
- Put the sorbet in a freezer safe container, cover in plastic wrap, and freeze for at least an hour.
- Chilling the fruit juice ensures it’s super cold before going into the ice cream machine. If it’s not very cold, the juice won’t set up properly in the ice cream machine. Fruit juice mixture should chill in the fridge for a minimum of 30 minutes. Over an hour is preferred, and you can chill for up to 24 hours covered.
- Every ice cream machine is going to come with recommended churn times, but it’s important to keep an eye on your sorbet. Once I start churning the sorbet, I set a timer to check it after 10 minutes. If it looks like it hasn’t set up completely, I set a timer for another 5 minutes. In my case, I pulled this sorbet out of the ice cream machine between 15-20 minutes when the consistency was mostly icy. Check your sorbet frequently to make sure you take it out of the machine at the right time.
- Category: Dessert
- Cuisine: American
Keywords: grapefruit, sorbet, fruit sorbet, lemon, citrus zest, winter citrus, citrus dessert, frozen fruit