Grapefruit Sorbet

Recipes[e]Grapefruit Sorbet.flv[e]

by The Viking Cooking School Viking Chef Chris Green puts the Ruby Red grapefruits from Mission, Texas, to work in this recipe for Grapefruit Sorbet.

Servings: 4


2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice

1 tsp. grapefruit zest (zest before juicing grapefruit)

1/2 cup water

1 cup granulated sugar

1 tbs. vodka

1 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 the 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.)

Link to Recipe

Grapefruit Sorbet

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American Indian Prints

by dotti1011 on October 11, 2012 10:27
You used American Indian Prints in a small space; I would like to know the site where the prints were found. I think the prints was of a chief wearing red garments or red headdress.

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