Pink Grapefruit Sorbet

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Sorbets are usually served at the end of a meal, but a grapefruit sorbet can be served at the beginning, in the middle, or at the end, so it is particularly versatile.

You may use ordinary yellow grapefruit, but this recipe is especially delicious if you can find pink grapefruit which are sweeter and have a pale pink juice. Pink grapefruit look very like ordinary ones although they sometimes have a pink blush and are always a bit more expensive. They are at their best between November and February when the flesh is very pink inside. If you are using ordinary grapefruit you will need to increase the sugar to about 300g.


  • 1 litre pink grapefruit juice (10 grapefruit approx.)
  • 225 g caster sugar approx.
  • 1 egg white (optional)


  • 4 grapefruit cut into segments
  • fresh mint leaves


Squeeze the juice from the grapefruit into a bowl and dissolve the sugar by stirring it into the juice. Taste. The juice should taste rather too sweet to drink, because it will lose some of it’s sweetness in the freezing.

Make the sorbet in one of the following ways:

  1. Pour into the drum of an ice-cream maker or sorbetière and freeze for 20–25 minutes. Scoop out and serve immediately or store in a covered bowl in the freezer until needed.
  2. Pour the juice into a stainless steel or plastic container and put into the freezer or the freezing compartment of a refrigerator. After about 4 or 5 hours when the sorbet is semi-frozen, remove from the freezer and whisk until smooth; then return to the freezer. Whisk again when almost frozen and fold in one stiffly beaten egg white. Keep in the freezer until needed.
  3. If you have a food processor freeze the sorbet completely in a stainless steel or plastic bowl, then break into large pieces and whizz up in the food processor for a few seconds. Add one slightly beaten egg white, whizz again for another few seconds, then return to the bowl and freeze again until needed.