Grapefruit Ice
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup sugar, preferably organic fair-trade sugar
- 1cup water
- Zest of 1 grapefruit
- 1tablespoon fresh lemon juice
- 3½cups strained fresh grapefruit juice (4 large grapefruit)
Nutritional analysis per serving (6 servings)
149 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sugar, water and grapefruit zest in a saucepan, and bring to a boil. Stir to dissolve the sugar. Reduce the heat, and simmer for 10 minutes until slightly thickened. Remove from the heat, and allow to cool. Strain.
- Step 2
Combine the syrup with the lemon juice and grapefruit juice. Chill a 1-quart container or six serving dishes. Freeze the mixture in an ice cream maker, following the manufacturer’s instructions. Transfer to the container or the serving dishes, and place in the freezer for at least two hours. Before serving, allow to soften in the refrigerator for 20 to 30 minutes.
- Advance preparation: The sorbet will keep, well covered, in the freezer for two weeks.
Private Notes
Comments
Delicious, especially after a heavy, spicy meal like gumbo or curry. However, I've made it a few times and I've never needed fewer than eight (8) grapefruit for the 3.5 c. juice. Be sure to buy enough!
I don't have an ice cream maker but my immersion blender did the trick. I segmented my pink grapefruits, used blender to juice, then strained. When I went to freeze the mixture, I poured it into a 9-in cake pan and covered. I stirred every hour for first several hours. Then I left it over night. In a.m., I put pan in fridge for about 30 minutes - just long enough to easily scoop ice out of the container. I put in a stockpot and blended. Voilà, a beautiful and delicious pink sorbet.
I don't have an ice cream maker but my immersion blender did the trick. I segmented my pink grapefruits, used blender to juice, then strained. When I went to freeze the mixture, I poured it into a 9-in cake pan and covered. I stirred every hour for first several hours. Then I left it over night. In a.m., I put pan in fridge for about 30 minutes - just long enough to easily scoop ice out of the container. I put in a stockpot and blended. Voilà, a beautiful and delicious pink sorbet.
Delicious, especially after a heavy, spicy meal like gumbo or curry. However, I've made it a few times and I've never needed fewer than eight (8) grapefruit for the 3.5 c. juice. Be sure to buy enough!