Ruby Red Grapefruit and Basil Sorbet

Total Time:
7 hr 25 min
Prep:
20 min
Inactive:
7 hr
Cook:
5 min

Yield:
about 1 quart
Level:
Intermediate

Ingredients
  • 2 cups freshly squeezed ruby red grapefruit juice
  • 2 cups simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)
  • 2 teaspoons grapefruit zest
  • 1/3 cup packed basil leaves
  • 2 tablespoons freshly squeezed lemon juice
Directions

In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil. Remove from the heat and add the basil leaves. Set aside to steep in for 5 minutes. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer's instructions. Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.


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    Recipe courtesy of Sandra Lee