Pink Grapefruit Sorbet


    • 1 Tbs Finely Grated Grapefruit Zest
    • 3 Cups Grapefruit Juice, From 3 or 4 Ruby Grapefruits
    • Juice of 1 Lemon
    • 3/4 Cup Sugar


Put the zest in a bowl and add the grapefruit and lemon juice. If there are seeds in the juice, pour it through a coarse sieve so that the small bits of pulp will still go through. Put the sugar in a saucepan, add 1/2 cup juice, and simmer until the sugar is completely dissolved. Add the syrup back to the juice and chill. Freeze according to the instructions of your ice cream maker.

Vegetarian Cooking for Everyone

Deborah Madison (1997)