Grapefruit Sorbet Recipe
- 5 c. freshly squeezed grapefruit juice (from about 6 large grapefruit)
- 1 1/2 c. sugar
- Combine grapefruit juice and sugar in a saucepan over medium heat and whisk until sugar dissolves, around 5-6 minutes.
- Refrigerate for 25 minutes, or until chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the directions – for me, this was about 25 minutes.
- After churning, pour into a container and freeze for 6-8 hours until frozen.