If you’re craving a refreshing treat, this grapefruit sorbet is a perfect choice. It's tangy, sweet, and super simple to make.

Just follow these simple steps, and you’ll have a delicious sorbet ready to enjoy. Plus, it’s a perfect way to chill out on a hot day!

Ingredients:

• 2 large grapefruits (about 1 ½ cups of juice)

• 1 cup granulated sugar

• 1 cup water

• 1 tablespoon lemon juice

• 1 tablespoon lime juice

• 1 teaspoon grapefruit zest

• Pinch of salt

Instructions:

1. Juice the Grapefruits: Cut the grapefruits in half and use a juicer to extract about 1 ½ cups of juice. Strain the juice through a fine mesh sieve to remove any pulp or seeds.

2. Prepare the Simple Syrup: In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar fully dissolves. Then, remove from heat and let it cool to room temperature.

3. Mix the Ingredients: In a large bowl, combine the grapefruit juice, cooled simple syrup, lemon juice, lime juice, grapefruit zest, and a pinch of salt. Stir well to mix all ingredients thoroughly.

4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until it is very cold. This step helps to achieve a smoother texture in the sorbet.

5. Churn the Sorbet: Pour the cooled mixture into an ice cream maker. Churn according to the manufacturer’s instructions until the sorbet reaches a soft-serve consistency, usually about 20-25 minutes.

6. Freeze the Sorbet: Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to firm up further. This step is crucial for achieving the ultimate texture.

7. Serve and Enjoy: Scoop the sorbet into bowls or glasses. Garnish with additional grapefruit zest or mint leaves if desired. Serve immediately or freeze until you're ready to enjoy.

How to save it：

To store grapefruit sorbet, transfer it to an airtight container and keep it in the freezer. For the best texture, ensure it is sealed tightly to prevent ice crystals from forming. The sorbet can be kept frozen for up to 2-3 weeks.

Before serving, let it sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop. If the sorbet becomes too hard, simply let it soften a bit longer before serving. For longer storage, consider dividing the sorbet into smaller containers to minimize exposure to air and fluctuations in temperature.

Lykkers, we hope you enjoyed making this grapefruit sorbet as much as we did! We'd love to hear your thoughts and any twists you might add to the recipe. Feel free to share your experience or photos with us. Drop a comment below and let’s keep the conversation going!