Pink Grapefruit Sorbet

A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.

Original recipe makes 5 cups

Ingredients

3 large pink or red grapefruit, scrubbed
1 cup white sugar
1/4 cup light corn syrup
4 cups water
1 dash red food coloring

PREP

30 mins
COOK

5 mins
READY IN

1 hr 35 mins

Directions

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.