Oroblanco Sorbet

Ingredients:
3/4 cup sugar
3/4 cup water
3 Oroblanco grapefruit, cut into halves
1 tablespoon fresh lemon juice

Directions:
Combine the sugar and water in a small heavy saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer for five minutes. Chill in the refrigerator for 15 to 20 minutes, or until mixture is close to room temperature.

Grate 1-teaspoon of grapefruit peel from one of the grapefruit. Cut all the grapefruit into halves and squeeze the juice. Pour the juice through a strainer into a large bowl. You should have about 1-3/4 cups juice. Stir in the cooled sugar syrup, grapefruit peel and lemon juice.

Freeze the mixture in an ice cream maker according to manufacturer's directions. Serve, or freeze in a tightly sealed freezer container until serving time.

Recipe makes four servings.

Tip: To make this ice cream without an ice cream maker, freeze the fruit purée in a shallow metal pan until firm. Break up the frozen mixture with a fork. Beat and electric mixer until fluffy. Cover the mixture and freeze again until firm. You may repeat the freezing and beating steps for a smoother, finer texture. Let stand 15 to 20 minutes to soften before serving.

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