Grapefruit Citrus Sorbet

Not many people like grapefruits, but growing up my mom would give me half a grapefruitĀ almost every day. They’re just so tart and I loved sprinkling sugar on them and drizzling honey over them. I’ve always wanted ways to eat it other than directly from the skin or peeled + I was craving ice cream-ish.

At that point I was extra determined to make ice cream grapefruit something with something else in it to happen. Then I figured just use the citrus and make a sorbet or is it an icy?! Ehhh, still calling it a sorbet. Sold already from the entire grapefruit and citrus concept, but I liked it a lot more because it was healthier.

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Grapefruit Citrus Sorbet
When grapefruit are in season this is a treat that you'll enjoy!
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Be sure to squeeze/juice the grapefruit and lemon.
  2. Add to a pot and gradually whisk in sugar. Bring to a simmer. *This is where you'd add the rosemary or sprig of thyme.*
  3. Once you notice bubbling pour in the water and stir.
  4. If you have an ice cream machine you would put your mixture into there once it cools down a bit. Get it to a slushy consistency and then place in the bread pan to freeze overnight covered in a freezer bag. If you do not have an ice cream maker/machine, you whisk it up and place it in a bread pan and into the freezer, covered in a freezer bag overnight.
  5. You can check on it after several hours but once it has fully froze over you can scoop it and serve.
Recipe Notes

Note that this would also be good placed into a champagne flute and pour champagne over top.

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