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.
Adapted from foodiewife-kitchen.blogspot.com
large ruby grapefruits, juiced, or 1½ cups pink grapefruit juice
tsp. grapefruit zest (zest before juicing grapefruit)
cup granulated sugar
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.)