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.
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:
© 2001 Darina Allen. All rights reserved.