3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear)
1/2 pint ripe strawberries, sliced
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved