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Ruby Red Grapefruit Sorbet


This sorbet is very simple, 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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Rate this recipe 4.3/5 (6 Votes)


  • 2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice
  • 1 teaspoon grapefruit zest
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon vodka
  • 1 teaspoon grenadine (optional)


Servings 4
Preparation time 10mins
Cooking time 120mins
Adapted from


Step 1

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°F.

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.)

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