This is a very refreshing, tart sorbet. We call for Meyer lemon juice here simply because its extra sweetness helps balance out the tartness of the grapefruit juice. Feel free to use regular Eureka lemon juice, but you may need to use a little extra simple syrup.
TECHNIQUE: Sorbet
SPECIAL EQUIPMENT: Ice cream machine
SHELF LIFE: 1 week
INGREDIENTS
- 1/4 cup 2:1 Simple Syrup, 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
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.
- 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.
- 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.
MAKE IT YOUR OWN
- Mix the grapefruit juice with other citrus juices such as blood orange, lemon, and/or tangerine. You can also use regular white grapefruits, but the color won’t be quite as pretty and you may need additional simple syrup, since white grapefruits are not as sweet as the pink ones.
SERVE IT WITH
- Meyer Lemon Ice Cream or Tangerine Granita
- Shortbread
