Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Pink Grapefruit Sorbet
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- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 540
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 128 g
- Dietary Fiber
- 2 g
- Sugar
- 91 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 74 mg
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 540
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 128 g
- Dietary Fiber
- 2 g
- Sugar
- 91 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 74 mg
Ingredients
Directions
- 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.
