Refreshing pink grapefruit sorbet

    1 hour 35 min

    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.

    41 people made this

    Serves: 10 

    • 3 large pink or red grapefruit, scrubbed
    • 200g caster sugar
    • 4 tablespoons golden syrup
    • 1 litre water
    • 1 dash red food colouring

    Prep:30min  ›  Cook:5min  ›  Extra time:1hr freezing  ›  Ready in:1hr35min 

    1. 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.
    2. 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.
    3. 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.)
    4. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    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


    I"m giving this 5 stars for my adapted recipe. I usually find it annoying when someone rates something 5 stars but it's been completely altered from the original, but, here I am doing it! I came here looking for a grapefruit sorbet recipe, and found this one, but I was concerned about the "ice cube effect" you get when you freeze sorbet. I Found another recipe with the addition of Vodka, which I know hinders rock hard freezing, so I combined the two. I used 3 cups of pink grapefruit juice, and 1 cup of Simple Syrup made of Splenda Blend for Baking (50% sugar, 50% splenda), and 3 tablespoons of Vodka. That's it. I added it to the canister of my gel ice cream maker, and churned for about 30 minutes. It was very soft and liquidy, but froze nicely and was delicious. We added the rest to a container and put it in the freezer. The next day, I pulled it out and was surprised to see that it had NOT frozen rock hard. It was now, 24 hours later, the perfect consistency for sorbet and sherbert. I've now made it several times, each being sure to add 3 tablespoons of Vodka, which I'm convinced is helping with the freezing consistency (because Vodka doesn't freeze).  -  20 Jun 2007  (Review from Allrecipes US | Canada)