Grapefruit Sorbet (Easy 2 Ingredients)
Cool off with grapefruit sorbet, a zesty, tangy-sweet burst of citrus sunshine in every bite!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Ice cream
- Method: Easy
- Cuisine: American
Ingredients
Scale
- 4 large grapefruits (pink or ruby red work best)
- 2 tbsp honey (adjust to taste)
Instructions
- Slice each grapefruit in half crosswise.
- Using a spoon or grapefruit knife, scoop out the flesh from each half, being careful not to tear the outer shell. Set the empty grapefruit halves aside—they’ll be your serving cups.
- Remove any seeds from the grapefruit flesh and transfer the pulp and juice to a tray. Spread it out into a single layer.
- Freeze the tray for 4–6 hours or until the grapefruit is completely solid.
- Once frozen, break the pieces into chunks and place them in a high-powered blender. Add 2 tablespoons of honey.
- Blend until smooth and creamy, pausing to scrape down the sides as needed. If it’s too firm to blend, let it soften for 1–2 minutes at room temperature.
- Taste and adjust with a little extra honey if needed.
- Spoon the sorbet back into the reserved grapefruit halves. Serve immediately for a slushy texture, or freeze for 1–2 hours for a firmer scoop.
Find it online: https://zhangcatherine.com/grapefruit-sorbet/