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Refreshing pink grapefruit sorbet recipe

Refreshing pink grapefruit sorbet recipe

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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Sorbet

A deliciously refreshing sorbet, made from pink grapefruit and its zest. It's excellent for dessert or as a palate cleanser in between courses. If you're not fussed about the colour of the sorbet, feel free to omit the food colouring.

40 people made this

IngredientsServes: 10

  • 3 large pink or red grapefruit, scrubbed
  • 200g caster sugar
  • 4 tablespoons golden syrup
  • 1 litre water
  • 1 dash red food colouring

MethodPrep:30min ›Cook:5min ›Extra time:1hr freezing › Ready in:1hr35min

  1. Use a vegetable peeler or large zester to remove 3 long strips of zest from the grapefruits. Set aside. Squeeze out 475ml of grapefruit juice.
  2. In a saucepan, combine the grapefruit zest, sugar, golden syrup and water. Bring to the 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 zest.
  3. Pass the grapefruit juice through a sieve to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice and mix in food colouring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
  4. 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.

No ice cream maker?

Pour mixture into a 23cm square metal baking tin; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In food processor with knife blade attached, process sorbet until smooth but still frozen.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (14)

Really easy and refreshing. I was very pleasantly surprised how good it tasted! Next time I would try a little less golden syrup as I would like it a little more tart. I don't have an ice cream maker and used my Bamix.-01 Jan 2012

This was great! I took it to work and even grapefruit detractors were hooked. The volume was just a bit too much for my Gaggia Gelatiera with the bowl, but I'm sure it would be fine by reducing ingredients by 1/4.-01 Apr 2015

by KRISTY916

I"m giving this 5 stars for my adapted recipe. I usually find it annoying when someone rates something 5 stars but it's been completely altered from the original, but, here I am doing it!I came here looking for a grapefruit sorbet recipe, and found this one, but I was concerned about the "ice cube effect" you get when you freeze sorbet. I Found another recipe with the addition of Vodka, which I know hinders rock hard freezing, so I combined the two.I used 3 cups of pink grapefruit juice, and 1 cup of Simple Syrup made of Splenda Blend for Baking (50% sugar, 50% splenda), and 3 tablespoons of Vodka. That's it. I added it to the canister of my gel ice cream maker, and churned for about 30 minutes. It was very soft and liquidy, but froze nicely and was delicious. We added the rest to a container and put it in the freezer. The next day, I pulled it out and was surprised to see that it had NOT frozen rock hard. It was now, 24 hours later, the perfect consistency for sorbet and sherbert. I've now made it several times, each being sure to add 3 tablespoons of Vodka, which I'm convinced is helping with the freezing consistency (because Vodka doesn't freeze).-20 Jun 2007

Pink Grapefruit Sorbet Recipe

This sorbet recipe pairs the refreshing taste of pink grapefruit with fresh lemon juice and basic ingredients to craft the perfect summer treat. Freeze a batch for your next pool party, or eat it yourself any day of the year.

1/4 cup 2:1 Simple Syrup (page 18), cooled
3 cups fresh pink grapefruit juice (from about 6 large grapefruits)
1/4 cup tapioca syrup or corn syrup
2 tablespoons strained fresh Meyer lemon juice
1/4 teaspoon kosher salt

Step 1

Make the base
In a medium nonreactive bowl, combine 2 tablespoons of the simple syrup, the grapefruit juice, tapioca syrup, lemon juice, and salt. Stir until well combined and the salt is completely dissolved.

Step 2

Taste the base. It should taste just a bit too sweet (once the sorbet is frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.

Step 3

Freeze the sorbet
Freeze in your ice cream machine according to the manufacturer’s instructions. While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer. Enjoy right away or, for a firmer sorbet, transfer to the chilled container and freeze for about 4 hours.

Step 4

Reprinted with permission from "Sweet Cream & Sugar Cones" by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo: Paige Green © 2012.

Pink grapefruit and Campari sorbet

You can of course just freeze this recipe, whisking the sorbet from time to time and returning it to the freezer, but the texture achieved may not have the same result as when using an ice-cream maker.

May I suggest buying a fair few grapefruit? Thus, if particularly yielding and you only need three grapefruit instead of four or five, they will most certainly not go to waste, ensuring an excellent breakfast, a fine livener at lunch and, of course, a swiftly made sorbet.

Liquidising the juice and sugar in small batches diminishes any potential redecoration of both yourself and the kitchen, even from blenders boasting a good seal.

Makes about 500ml
500ml pink grapefruit juice, freshly squeezed
Juice of 1 lemon
120g icing sugar
50ml Campari

1 Pour the juice through a conical sieve and push through with a ladle.

2 Pour the grapefruit and lemon juice into a liquidiser with the icing sugar and blend until the sugar is fully dissolved. Stir in the Campari.

3 Churn according to the instructions of whichever ice-cream making device you are using. Alternatively, freeze in a bowl, whisking from time to time to keep any crystalline formations to a bare minimum.

4 A glass of Campari and soda would not go amiss when serving . with a slice of orange of course!

Use real butter

Recipe: pink grapefruit-champagne sorbet

Where I live is notorious for its winter winds. And by winter, I mean autumn, winter, and spring. Our NOAA forecasts gusts up to 45 mph as “breezy”. Up to 70 mph is “windy” and beyond is finally granted “very windy”. There was a pretty severe wind storm back in mid November… the one that clocked 115 mph at Breckenridge. I never found out what it was in our town, likely exceeding 100. Over the past few months as we’ve hiked, walked, and skied around our local mountains, Jeremy and I have seen evidence of that storm’s passing again and again. Mostly, it’s in the form of windfall: rooted, topped, or split trees. Not just dead trees, but plenty of healthy, large pines.

one of the smaller examples, trailside

It bums me out because I love trees. The wind here can be so oppressive, violent, and depressing. For me, I guess it’s depressing because when it’s “very windy” it usually means changing whatever outdoor plans we had. I’ll curse it more often than not, but it’s also responsible for some amazing atmospheric displays. Sitting just a few miles east of the Continental Divide, we get a lot of orographic clouds overhead.

lenticulars along a huge wave cloud paralleling the rockies

A lot of times, the winds will come when there is a big temperature swing like going from 40°F to 15°F or the other way around. So far, we’ve had some wind but mostly sunshine and warmth. It’s not that I’m unappreciative, but… I’m unappreciative.

the snow is crapping out – we need more pow

Okay, it’s not ALL bad. Had it been our typical single digits the other night, I might not have been as willing to stand outside scoping out the Quadrantids meteor shower in the lonely hours between moonset and sunrise. 20°F is all right by me.


the brightest one of the night (that i saw)

Weather has such an influence over my food moods and this ridiculous (and completely unnecessary) heat wave in Colorado has me downing salads, cold noodles, citrus, and now… sorbet. You’d think it was summer.

all you need is some bubbly, grapefruit, and sugar

We have been buying pink grapefruit by the boatload. It’s in season right now and they are super sweet, juicy, and beautiful. Usually at the start of a favorite fruit season, I’ll consume the fruit as-is. After I get my fill (takes a few weeks), I’ll allow myself to think of other recipes to make with said fruit and this pink grapefruit-champagne sorbet from David Lebovitz’s The Perfect Scoop caught my attention.

pouring the bubbles (drink the rest)

Champagne was out of my budget for the sorbet, but a nice California Brut was a pleasant compromise. I didn’t mind sacrificing some of it for the recipe and Jeremy didn’t mind polishing off the rest of the bottle. The ingredient list is short, the process is quick. Sorbet is generally easier to make than ice cream. Personally, I prefer it to ice cream.

pour half of the bubbles into a pan with the sugar

add the rest after the sugar has dissolved

After juicing the grapefruit juice, I strained it to get little seeds and pulp out. I wanted the final product to be as smooth as possible. The alcohol from the bubbly also helps to produce a silky sorbet.

pour the grapefruit juice in and let cool completely

churn in your ice cream machine

It was a warm day and I think my ice cream machine was giving its all to freeze the liquid. There was a slightly melty slush in the container and it wasn’t going to get any colder as the canister’s ice was nearly all water. I transferred the sorbet to the freezer and after several hours it yielded easily to the spoon. I was okay with the sparkling wine on its own, but I really liked it in the sorbet! This is a good time to make a quick batch of your own since grapefruits are in season and there seems to be a good supply of bubbly in stores after the New Year.

a winter-summer treat

Pink Grapefruit-Champagne Sorbet
[print recipe]
The Perfect Scoop by David Lebovitz

1 1/3 cups (330 ml) Champagne or sparkling wine
1 cup (200 g) sugar
2 1/2 cups (625 ml) pink grapefruit juice, freshly squeezed (about 3 grapefruits)

Combine half of the Champagne or sparkling wine with the sugar in a medium saucepan over medium heat. Stir until the sugar is dissolved and remove from heat. Pour in the rest of the Champagne or sparkling wine and the grapefruit juice. Chill the liquid completely and churn it in your ice cream machine per the manufacturer’s directions. Makes about a quart.

17 nibbles at “we need to chill”

I love your pictures of the night sky with all the beautiful stars. How I wish the night sky looked like that here in Virginia! Think I would just stare at it all night long….so beautiful!

mmmm…wish I had done more than glance at that display of leftover bubbly on Wednesday.

Hey Jen,
can’t wait to try this recipe…one of my favorite winter treats is that as cold as it gets, it’s beautiful citrus season. Also, if you’re looking for an inexpensive but wonderful brut, try and find Gruet. They’re from New Mexico (I discovered them during summers in Albuquerque) and for about $15 a bottle, very hard to beat. Cheers,

Citrus season and ski season. Does it get any better? Here’s to some big storms head your (and my) way!

What an elegant way to serve sorbet!!

I have to share this tip! I made almost and identical Champagne Sorbet last summer but was disappointed that (of course) when you boil the Champagne it takes away the “bubbly”. So after removing the Sorbet from the ice cream maker I placed it in a small cooler with some dry ice and closed it up. After about 30 min the Sorbet will have a fizzy texture. It was so much fun that I made several other “soda” flavors!

Alternatively you can spoon about a tablespoon of Champagne over the sorbet just before serving. I also did this and then of course more is better so I tried a little more making almost a Champagne float…hiccup…lol

The recipe is so cool. The granita looks so refreshing.

it looks really refreshing, I’ll sabe the recipe for summer

Those clouds are stunning! We go through pink grapefruits like they’re going out of style. My youngest son and I split one almost every morning for breakfast, eating the pulp and squeezing out every last bit of juice. This sorbet looks like a great way to highlight the sweet flavor.

Sometimes domestic bubblies are a great substitute and great price. In Canada, I’ve begun enjoying Canadian Baby Bubbly which isn’t Champagne but an excellent substitute. Sweetness level is about a 1. Look for it if you get north of the 49th for a ski trip.

Big sky, HUGE winds, pretty sorbet.

Jen, I feel for you whenever I hear about the latest winds. I know of nothing more stressful than those howling sounds and the flying debris.

Had to go buy an ice cream machine today to try this… Yum!

Mmm, I love anything grapefruit. This recipe looks easy and delicious!

i am so jealous that your stars are so bright and the cloud formations so gorgeous! (but of course, you deserve it!) a most happy new year for you, J and Miss K!

I’ve spent a good 2 hours clicking on every recipe that reminds me of home, even your pup reminds me of mine back home bahh! Love your recipes, keep it up!

Debbie – you need to come west!

Scott – hey, thanks for that rec!

mountain mama cooks – cheers to that, girl!

Sindy – thanks for the tip, but not all of the champagne is cooked, so half of it still has bubbles!

Beti – it’s good anytime, really :)

Cookin Canuck – we love pink grapefruit (or any grapefruit)! One of my favorites in winter :)

Bev – thanks for that rec. I’ll let you know if I do!

Margie – indeed, it’s stressful, but I think all of the positives outweigh that one really annoying thing!

Related Video

Agree that you should strain the blueberry skins and seeds out first and make sure the mixture is thoroughly chilled to below 38 degrees before churning. I used a combo of creme de cassis and eau de vie framboise in lieu of the sweet wine.

To update my earlier review -- we left (I should say "forgot about") the sorbet in the freezer for 2 months after our initial tasting. It was much better tasting after two months as the flavors had really melded together. I'm making it again today and will do same.

I made the blueberry sorbet only. Used fresh berries. Didn't have Concord wine, so used creme de cassis liqueur, and used a bit less sugar. Overall was pretty easy to make. Be sure that you strain the mixture when done or you'll get a lot of seeds and berry skin in your end result. Tasted very fresh and a bit like apple rather than blueberry. Was a beautiful reddish-purple color. Will definitely make again.

Very flavoful. Substituted creme de cassis for the red wine. Only suggestion: either strain the blueberry mixture or blend it to a complete puree. Leaving bits as suggested means that you and guests will be looking for toothpicks and a mirror after eating.

have only made the grapefruit so far (not such a fan of blueberry sorbet), but it's scrumptious! definitely rather messy and labor-intensive, but the flavor is worth it. i used a bit less sugar than is called for, and the tart/sweet combination is wonderful. will certainly make again.

Selected this because blueberries are in season. Made the grapefruit exactly using Texas ruby reds. With the blueberry, used FRESH blueberries and instead of the concord wine substituted a mix of 1/2 Cassis- 1/2 dry red wine. My husband made an orange biscotti to accompany the coupe de sorbets. Turned out perfectly!!

I didn't make the blueberry sorbet - just the grapefruit, because I had 5 extra grapefruit hanging around. It is delicious and refreshing! The vodka apparently helps it from becoming too icy when it freezes, because it's got a nice smooth texture, but doesn't taste vodka-y. Very good and summery!

I made the blueberry sorbet with wild blueberries and it was delicious. My guests loved it.

I only made the blueberry sorbet. It was simple, and thats the only good thing I can say about it. It was to sweet and the taste of the blueberries was overpowered by the wine. Take it or leave it would sum up how I feel about this recipe. I'm sure some people would like this recipe, but I didn't.

I made these sorbets for a Valentines Dinner party as a palate cleanser between courses. Yum! It was so fresh tasting, and the two sorbets worked so well together (sweet blueberry and tart grapefruit). The only change I made is to replace about a third of the grapefruit juice with tangerine juice, which I loved. This recipe is a keeper.

Grapefruit Sorbet Recipe

Happy Monday! For whatever reason, I feel absolutely refreshed by a wonderful weekend and ready to tackle the week. That doesn’t happen that often!

By February, it always seems that winter has outstayed its welcome. One of my favorite things about winter is that citrus season. Although grapefruit are on the way out, there is still time to pick up a bag to make this amazing grapefruit sorbet recipe! It is the perfect mix of tart and sweet, and is absolutely refreshing. The color is absolutely stunning too! It’s enough to make me wax poetic.

I remember reading somewhere that if you put your citrus in the microwave for a few seconds before squeezing, it makes it easier to get every last bit of juice out. Of course, I forgot to try it, but let me know if you do and have any success!

The Grapefruits I got given were the yellow variety – extremely sour, so the 1 cup of sugar was a must for 500mls of freshly squeezed grapefruit juice.

Pink Grapefruits would work well and you would get a stunning colour too.

You could absolutely use lemons or oranges too instead. Any citrus really would work well.

Adjust the sugar by tasting your base juice and access accordingly – every fruit depending where you are will differ in sweetness.

I love gin, and since I have no kids, I thought a boozy adult only sorbet would be delicious, and boy I was not wrong! Just careful with how much alcohol you add as this can cause havoc with freezing. Alcohol inhibits the sorbet from freezing hard, so you will get a softer, more melty sorbet.

Feel free to swap the gin for rum, vodka or your favourite liquor, or leave it out completely.

Pink Grapefruit Sorbet

Sorbet is a dessert of the virtuous sort and thus, one that rarely interests me for the sake of dessert itself. The initial motivation for me to make this pink grapefruit sorbet was, in fact, a cocktail. We’ll talk more about the cocktail in a few days when I share that recipe, but in the meantime let’s discuss this sorbet a bit further because it just so happens that it is worthy of consideration as a dessert in its own right.

As it turns out, the qualities in grapefruit that made me initially skeptical and slow to come around are the very same qualities that make it stand out among other fruits as a sorbet that really sings. The slight sweetness of the syrup in the base hits the tongue first, but that sweet note is almost instantly balanced out by the bright tartness of the grapefruit.

Like most sorbet recipes, this one includes a few tablespoons of alcohol to make it more scoopable and prevent an overly icy texture (particularly important in sorbets made with solely with fruit juice and none of the flesh or pulp.) After some musings in front of my liquor cabinet I opted for Aperol and I must say, its bitter herbal tones are a perfect finishing note for this sorbet. I recommend adding it to your collection if you haven’t already – it is lovely for mixing into many things and Aperol spritz are one of the best darn cocktails around, in my opinion. If you are able to withstand using every last scoop of this in cocktails, I think you will agree that it stands perfectly well on its own as a light and refreshing dessert.


  • 3 cups (750 ml) freshly squeezed pink grapefruit juice, divided
  • ¾ cup (150 grams) granulated sugar
  • 2-3 tbsp. (30-45 ml) Aperol


In a small saucepan, combine 1 cup of the grapefruit juice with the sugar. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. Remove from the heat and stir the grapefruit syrup back into the remaining 2 cups of grapefruit juice. Stir in the Aperol. Cover, transfer to the refrigerator, and chill thoroughly.

Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a storage container and keep frozen until ready to serve.

Grapefruit Mint Sorbet Palate Cleanser grapefruit juice and fresh mint leaves combine to make a refreshing sorbet to serve

recipe and photograph created by
Peggy Bucholz for

Prep Time: 10 min Total Time: 10 min Yield: 1-1/3 cup


1/2 cup white granulated sugar
1/2 cup water
1/2 cup fresh mint leaves and stems plus sprigs for garnish
1/2 cup fresh grapefruit juice (pink or yellow)

Combine sugar, water, mint leaves and stems in a small saucepan bring to a boil, then lower the heat to a simmer until sugar dissolves. Remove from heat, cover and set aside to cool. Add grapefruit juice, puree in a blender or processor strain transfer mixture to a shallow dish or pan cover and freeze until firm.

Pink Grapefruit Champagne Sorbet

I had the intention of making this for new year’s. Unfortunately, getting sick for a week totally threw off my plans. As well as my plans of updating the blog daily while I was at home on vacation for a week. Being sick was definitely not in the plans! I figure it was God’s way of slowing me down though. I needed some downtime.

Luckily for me (and you!), our 3rd wedding anniversary is today so I still had an excuse to whip this up. So tonight we’ll have some fabulous Champagne Sorbet to celebrate three years of wedded bliss. Thanks hubby for all your support and love. I couldn’t do any of it without you by my side!

I really liked this sorbet. It was really different than other sorbets that I’ve made in the past (Peach Mango Sorbet, and Strawberry Peach Sorbet). My usual fruit sorbets are made by creating a fruit puree with very little liquid. This sorbet though is mostly liquid which created a different almost airy texture, opposed to the heavier texture of my other sorbets. I was worried after making the mixture, it tasted SO sweet. But after the final freeze, it was much more balanced! Perfect!

Pink Grapefruit Champagne Sorbet

1 1/2 c pink blush champagne
1 c granulated sugar
1 tsp light corn syrup
1 tsp of lemon zest
1/4 c fresh squeezed lemon juice (Meyers if possible)
2 1/2 c fresh grapefruit juice

Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

Pourinto a stainless steel bowl, add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night.

Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

Watch the video: Πως έχασα 12 κιλά τρώγοντας!


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