I’m pretty sure a sweet treat is mandatory today.
Whether you’re celebrating Valentine’s Day or simply treating yourself, indulge — with chocolate, ice cream, or better yet, grapefruit sorbet.
I’m a total grapefruit fan. It might seem like an “older” person’s fruit, but I’ve loved grapefruit since childhood. My dad ate it and I followed suit; at that age most kids didn’t appreciate it. Even now, few people I know enjoy grapefruit, which I find odd.
Interestingly, I never eat grapefruit with sugar, which is how many people prefer it. I’ve tried it sweetened, and it’s fine, but I usually like grapefruit in its pure, bright form. I save my sugar for things like outrageously rich cheesecake.
Because I don’t normally add sugar to grapefruit, I hesitated about making a sorbet. I love grapefruit-scented products — chapstick, body wash, wipes — but I wasn’t sure how it would translate to sorbet.
It turned out amazing.
In fact, it was so good I kept sneaking tastes straight from the freezer. The texture and flavor were incredibly refreshing — almost thirst-quenching — like an icy, sparkling lemonade on a sweltering day. I loved that it’s made with just two main ingredients: fresh grapefruit juice and sugar.
And yes, I’m breaking my own rule that “fruit isn’t dessert.” This sorbet absolutely qualifies. It’s light, bright, and satisfying — a perfect exception.
Grapefruit Sorbet
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Ingredients
- 5 1/2 cups freshly squeezed grapefruit juice
- 1 1/2 cups granulated sugar
Instructions
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Note: I juiced about 6 large grapefruits to get 5 1/2 cups.
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Combine 1 cup of grapefruit juice and all of the sugar in a saucepan over medium heat. Whisk until the sugar dissolves, cooking for about 5–6 minutes. Remove from heat and pour into a large bowl, then stir in the remaining grapefruit juice. Refrigerate for 25 minutes, or until chilled.
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Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s directions. I used the KitchenAid attachment and churned for about 25 minutes. After churning, transfer to a container or loaf pan and freeze for 6–8 hours until firm.
Notes
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I appreciate you so much!
Be my valentine?