Grapefruit Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Sharrow Bay,

Chef/proprietor Francis Coulson


  • 1 pint (575 ml.) water
  • 12 oz. (350 g.) granulated sugar
  • 4 grapefruit


Bring the sugar and water to the boil in a pan.

Remove the rind from the grapefruits and squeeze out all the juice.

Add the grapefruit juice to the syrup and boil for 10 minutes.

Leave this syrup to marinate overnight and then strain through a sieve. Place into an ice cream machine or into the deep freeze. If using a deep freeze, remove the mixture from time to time and stir.