shared by followers | following
Ruby Red Grapefruit Sorbet

I love Texas Ruby Red Grapefuit! This sorbet is very simple to make. The vodka is my secret ingredient-- no, you don't taste it. It's more of an "anti-freeze". This is a wonderful palate cleanser and a really refreshing dessert. You can easily use blood oranges or Myer lemons, which are also in season in the winter months.


2 large ruby grapefruits, juiced, or 1½ cups pink grapefruit juice
1 tsp. grapefruit zest (zest before juicing grapefruit)
½ cup water
1 cup granulated sugar
1 tbs. vodka
1 tsp. grenadine (optional)
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Instructions: Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

More recipes by Foodiewife F.

views icon 3420 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In