Recipe courtesy of Mary Sue Milliken and Susan Feniger
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2 servings



Mix the pink grapefruit juice with the vodka and simple syrup.

Place the grapefruit mixture into an ice cream machine or a sorbet maker, and freeze according to the manufacturers directions. Serve at once or transfer to a freezer container and freeze until ready to serve. Place the sorbet in the refrigerator for 15 minutes before serving to allow it to soften slightly.

To serve, hollow out 2 grapefruit halves and divide half the strawberry slices evenly among the halves. Scoop the sorbet over the strawberries, then cover with the remaining berries.

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