Ingredients Jump to Instructions ↓

  1. 2 cups freshly squeezed ruby red grapefruit juice

  2. 2 cups simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)

  3. 2 teaspoons grapefruit zest

  4. 1/3 cup packed basil leaves

  5. 2 tablespoons freshly squeezed lemon juice

Instructions Jump to Ingredients ↑

  1. In a small saucepan , combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil. Remove from the heat and add the basil leaves. Set aside to steep in for 5 minutes. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer's instructions. Transfer to a freezer- proof container with a lid and freeze until firm, 6 to 8 hours.


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