Grapefruit Sorbet

Mark Boughton
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 0 mins

Serve this refreshing dessert with blackberries and crisp cookies. If you've made the sorbet ahead, soften it for 5 minutes at room temperature before serving. Texas Rio Stars will make the best version.


2large red or pink grapefruits
1/3cup sugar
1/3cup honey
1/4cup water
2-- egg whites, at room temperature


  1. Section grapefruit. Squeeze juice from membranes. Place grapefruit sections and juice in a large blender; blend until pureed, about 30 seconds.
  2. Bring sugar, honey and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Boil 1 minute without stirring. Remove from heat.
  3. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Reduce speed to medium and beat in sugar mixture in a slow, steady stream. Continue beating 5 minutes, scraping down sides of bowl.
  4. Fold egg white mixture into puréed grapefruit. Chill at least 6 hours or overnight. The mixture may separate while chilling; whisk until smooth before freezing.
  5. Freeze in an ice-cream maker according to manufacturer's instructions. Serve at once or freeze for up to 3 months.

Recipe by Bruce Weinstein and Mark Scarbrough.


Want more help? Check out this step-by-step video on how to section citrus.

Watch the video

Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 12.04
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 15mg
  • Potassium 135mg
  • Carbohydrate 27g
  • Fiber 1g
  • Sugars 26g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 50%
  • Calcium 2%
  • Iron 0%