Pink Grapefruit Sorbet
Pink Grapefruit Sorbet
served on ice
Ingredients
distilled water for making frozen plates
1/2 cup water 118g
1/2 cup sugar 100g
1/2 cups pink grapefruit juice, freshly squeezed 118g
2 drops red food colouring (optional)
Method
Line a small saucer with plastic wrap, fill with distilled water then freeze until solid. (Use any size plate you desire). Make one frozen plate for each serving. Make in advance.
Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out grapefruit juice.
Bring water to a boil in a small saucepan, whisk in sugar until dissolved, and cook for about 2 minutes. remove from heat, Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel. add the fresh juice. If you are like me and cannot find pink grapefruit, stir in the food colouring. Transfer mixture to a shallow container, cover and freeze. Puree in a food processor or blender then freeze again, (no ice cream maker is required).
Remove plastic wrap from the plates you made; make melonballs of the mixture, place one on each plate and serve.