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    Ruby Red Grapefruit Sorbet

    Ruby Red Grapefruit Sorbet

    Photo by Foodiewife F.

    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.

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    • 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)


    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.)