Pink Grapefruit Sorbet

  • serves 8


38 Ratings
Directions for: Pink Grapefruit Sorbet


Sugar Syrup

1 cup boiling water

1-1/4 cups sugar


1-2/3 cup grapefruit juice (about 4 softball-sized grapefruits, strained)

1 cup sugar syrup (see above)

1 Tbsp lemon juice, strained

1 Tbsp Campari (optional, for colour)

1 egg white

1 Tbsp grapefruit zest (zest of one of the above grapefruits)


Sugar Syrup

1. Boil water. Pour over sugar in a bowl. Stir to dissolve. Cool and chill.

2. For a larger amount, the ratio is one kilo of sugar per litre of water (5 cups sugar and four cups water). Put these together in a saucepan and bring to a boil for 4 minutes to dissolve the sugar. Cool and chill.


1. Finely grate a tablespoon of zest from one washed grapefruit, and reserve. Combine the grapefruit juice, sugar syrup, lemon juice, and Campari in a jug. Chill in the fridge for a few hours until it is very, very cold.

2. Pour the sorbet mixture into an ice-cream machine and churn to slushy, 15 minutes. Whisk a spoonful or two with the egg white and zest, using a fork. Pour this back into the slushy sorbet and continue churning for five minutes. Spoon into a storage container and freeze a few hours so that the flavours intensify and the ice gets hard. Serve.

See more: Fruit, Summer, Citrus, Dessert, French, Quick and Easy


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