ingredients
directions
Grate enough rind to make 1 tablespoon each orange and grapefruit zest. Reserve.
Juice grapefruits, oranges and lemon and strain into a large bowl through fine mesh sieve.
In a small saucepan over medium heat, stir together water and sugar and reserved rind. Bring to a boil, reduce heat and simmer for about 3 minutes. Cool. Strain syrup through a fine mesh sieve into juices, and mix to combine. Pour into shallow metal pan, cover with foil and freeze for 3 or 4 hours until almost firm. Break up into chunks. Transfer to food processor in three batches, and puree until smooth. Transfer to an airtight container and freeze for 1 hour until firm.
Alternately, freeze in ice cream machine according to manufacturers directions.
To serve, let sorbet soften in refrigerator for 30 minutes, scoop into serving dishes.