Ruby Grapefruit Sorbet
Put vibrant ruby grapefruit to good use in this light dessert, which is a refreshing change of pace from opulent winter meals. For an elegant finale, serve in glasses topped with Prosecco.
- 2 cups (16 fl. oz./500 ml) cold water
- 1 1/2 cups (12 fl. oz./375 ml) fresh grapefruit juice
- 1 1/3 cups (9 oz./290 g) superfine sugar
- 1 large ruby or pink grapefruit
In a blender, combine the cold water, grapefruit juice and sugar.
Finely grate the zest from the grapefruit and add to the blender. Peel and segment the grapefruit, reserving the juices.
Add the grapefruit segments and juice to the blender and puree until smooth. Pour into a nonreactive bowl, cover and refrigerate until well chilled, 2 to 3 hours.
Pour the chilled grapefruit mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If desired, pack the sorbet into a freezer-safe container and freeze until very firm before serving. Makes about 1 quart (32 fl. oz./1 l).
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).