Sunday, March 29, 2009

Ruby Red Grapefruit Sorbet

Sorbet is one of my favorite desserts: light, sweet, and satisfying. It adds a nice end to any meal, without being as heavy as it's other counterparts.

My favorite Thai restaurant serves a delicious blood orange sorbet, which I wanted to replicate with my tiny ice cream maker at home. Unfortunately, I have encountered many freezer burn issues in the past.

I thawed the bowl on Saturday, wrapped it in a plastic bag and froze again overnight. According to the maker's instructions, this was the trick to freezer burn-free delights.

But because I wasn't quite positive the mixture wouldn't end up as another frozen block, I decided against the expensive blood oranges or juice. Instead, I opted for grapefruit (my favorite citrus fruit).

The result was phenomenal. Light, airy, sweet, fresh. Before I finished my first helping, my mind was already turning with ideas for the warmer days ahead: blood orange, lemon, lime and, the one I am particularly excited about, Mojito-tea.

The recipe I used is below, in case anyone would like to join my club of sorbet lovers. I will probably use less sugar in future versions, as I love the natural tartness of grapefruit.

NOTE: You could substitute the juice of your choice. The juice should be fresh-squeezed, either by hand or store-bought. If choosing the store-bought route, just be sure no extra sugar has been added, as the end result may be too sweet.

16 ounces ruby red grapefruit juice
1/2 cup white sugar

(1) Place sugar in small pot; pour in just enough juice to saturate the sugar.
(2) Stir over low heat until sugar dissolves completely.
(3) Pour sugar mixture into remaining grapefruit juice; stir to combine; chill.
(4) Freeze according to ice cream maker's instructions.


  1. Yummmmmmmmm, it looks delicious and a beautiful presentation.
    And I love the new look of your site, nicely done .
    Love Grammie

  2. YUMMY! You'll have to make some for us when you come home. Daddy loves grapefruit too :)


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