Grapefruit Sorbet
- 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.
Ingredients
- 2large red or pink grapefruits
- 1/3cup sugar
- 1/3cup honey
- 1/4cup water
- 2-- egg whites, at room temperature
Instructions
- Section grapefruit. Squeeze juice from membranes. Place grapefruit sections and juice in a large blender; blend until pureed, about 30 seconds.
- 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.
- 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.
- 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.
- 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.
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%