Grapefruit Sorbet

 Rating: 2 of 5

Notes: It was too sugary and not fruity enough. Also, letting the liquid set for a few days, I think it lost its awesome flavor from the other night. (Ash and I put half of the sorbet liquid into our tequila. :D )

I also want to say thanks to my future mother-in-law for our ice cream maker! Love you!

Ingredients:

2 cups sugar

2 cups water

11/2 cups freshly squeezed pink grapefruit juice

1/4 cup orgeat syrup

1 tablespoon finely chopped grapefruit zest 

 

Directions:
Combine the sugar and water in a medium saucepan and bring to a boil over mediumhigh heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely.

This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making citrus sorbets. Allow to cool completely. When cool, add the lemon juice and zest stir to combine. If not freezing immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing.

If sorbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.