About this recipe:A deliciously refreshing sorbet, made from pink grapefruit and its zest. It's excellent for dessert or as a palate cleanser in between courses. If you're not fussed about the colour of the sorbet, feel free to omit the food colouring.
3 large pink or red grapefruit, scrubbed
200g caster sugar
4 tablespoons golden syrup
1 litre water
1 dash red food colouring
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Use a vegetable peeler or large zester to remove 3 long strips of zest from the grapefruits. Set aside. Squeeze out 475ml of grapefruit juice.
In a saucepan, combine the grapefruit zest, sugar, golden syrup and water. Bring to the boil, stirring to dissolve the sugar and cook for about 2 minutes. Set aside to cool. Place in the refrigerator or set in a bowl of ice for faster chilling. Discard the zest.
Pass the grapefruit juice through a sieve to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice and mix in food colouring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.
No ice cream maker?
Pour mixture into a 23cm square metal baking tin; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In food processor with knife blade attached, process sorbet until smooth but still frozen.
Really easy and refreshing. I was very pleasantly surprised how good it tasted! Next time I would try a little less golden syrup as I would like it a little more tart. I don't have an ice cream maker and used my Bamix. - 01 Jan 2012
This was great! I took it to work and even grapefruit detractors were hooked. The volume was just a bit too much for my Gaggia Gelatiera with the bowl, but I'm sure it would be fine by reducing ingredients by 1/4. - 01 Apr 2015