Grapefruit Sorbet Recipe
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A grapefruit sorbet recipe made by infusing freshly squeezed pink grapefruit juice with sprigs of fresh rosemary, then churning the infused juice in a countertop ice cream maker. Smooth, creamy, and just the right balance of tart-meets-sweet, this grapefruit and rosemary sorbet is citrus-y, herb-y, and a perfect natural shade of pink. It makes a refreshing warm-weather dessert, or an unexpected way to cap off a winter meal.
Why Do I Love This Grapefruit Sorbet Recipe?
I’m not much of a breakfast person, but on days when I do want more than a cup of black coffee, I’ll often opt for grapefruit. It’s by far my favorite of the citrus fruits, whether whole, sectioned, or squeezed into a glass of juice. I also enjoy using fresh grapefruit in recipes like grapefruit curd or chocolate-dipped candied grapefruit peels. And I think it’s an ingredient that works surprisingly well year-round, whether as a cold dessert in summertime or a refreshing change of pace after weeks of heavy winter holiday foods. And, like my blueberry and raspberry sorbet recipes, this grapefruit version contains no eggs or dairy, so it’s a good choice for Veganuary, too.
Key Ingredients
- Rosemary – Infused into the grapefruit juice, a sprig of fresh rosemary adds a fresh, herbal note. You must use fresh rosemary for this recipe—the dried kind does not pack enough of a flavor punch, and it will be difficult to strain from the juice after infusing. You can clip sprigs from a plant in summertime, or buy rosemary pre-packaged in the produce aisle, but you must use real, fresh sprigs. And if you have some left over, you can save rest of the rosemary to make my fig and rosemary focaccia, rosemary sea salt caramels, or rosemary shortbread cookies.
- Grapefruit Juice – You’ll need 960 milliliters (32 fluid ounces, or about 4 US cups) of freshly squeezed grapefruit juice. (See my notes on juicing below.) Do not use bottled or frozen juice that you’d buy for drinking with your morning toast and cereal; it lacks the bright, vibrant flavor of fresh juice. You can use any variety of grapefruit, but pink or ruby red will produce the prettiest sorbet. If you have some fruit left over, slice and toss in a citrus simmer pot.
- Lemon Juice – Why did I include lemon juice in a grapefruit recipe? Tartness. Although the prominent flavor in this sorbet recipe is grapefruit, adding a few tablespoons of fresh lemon juice helps to create the tart flavor typically associated with fresh grapefruit. It’s the same technique I’ve used to enhance the grapefruit flavor in my grapefruit curd recipe. By itself, a sorbet or curd made with straight grapefruit juice tastes…grapefruit-y, but without the sharp, sour notes we’d typically associate with a wedge of fresh grapefruit. A little bit of lemon juice solves that problem.
Tips, Tools, and Techniques
- Juicing the grapefruit. One grapefruit yields approximately 150-180 milliliters of juice, so you’ll need about six whole grapefruit, maybe one more or less depending on the size of the fruit you’ve chosen. Juicing the grapefruit will take 20 to 30 minutes, so plan accordingly. You can juice the grapefruit up to 24 hours in advance and refrigerate it in an airtight container until you’re ready to prepare the sorbet base.
- Buy a few special tools. To make this recipe you will need an ice cream maker (I love my Cuisinart countertop model) and a freezer-safe plastic container, or individual cardboard pint containers, for storing and freezing the finished sorbet. And while they’re not mandatory, a citrus juicer and a pair of kitchen tongs will also come in handy.
Grapefruit Sorbet
- Total TimeAbout 13 hours (including chilling/freezing time)
- Yield1.1 kilograms 1x
A grapefruit sorbet recipe made by infusing grapefruit juice with sprigs of fresh rosemary, then churned in a countertop ice cream maker.
Ingredients
200 grams granulated sugar (1 cup)
1 6-inch sprig fresh rosemary
960 milliliters freshly squeezed pink grapefruit juice (4 cups; about 6 grapefruit), divided
30 milliliters lemon juice (2 tablespoons)
1 tablespoon rum or vodka, optional, to prevent freezing
Instructions
In a small saucepan, stir together granulated sugar and 240 milliliters (1 cup) grapefruit juice. Cook over medium heat, stirring occasionally, until sugar dissolves.
Add the rosemary sprig and simmer until liquid turns syrupy, about 5 minutes. Remove from heat. Cover and let stand until lukewarm, about 15 minutes.
With kitchen tongs, discard the rosemary.
In a large bowl, whisk remaining grapefruit juice with lemon juice and alcohol, if using. Whisk in the rosemary-infused grapefruit juice.
Cover and refrigerate, at least 6-8 hours, or overnight.
Pour chilled base into an ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15 minutes.
Scoop into a freezer-safe plastic container, or cardboard pint containers. Freeze 3-4 hours, or until sorbet reaches a scoopable consistency. Scoop into dishes and serve.
Store leftover grapefruit sorbet in the freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Chilling/Freezing Time: 12 hours
- Cook Time: 15 minutes (churn)
- Category: Ice Cream and Frozen Desserts
- Method: Stovetop + Ice Cream Maker
Serving Suggestions
Garnish each bowl with sprigs of fresh rosemary; fresh berries, or slices of fresh grapefruit. Add a dollop of coconut whipped cream, a rosemary shortbread cookie, or pieces of candied grapefruit peel. Or, experiment with savory-sweet pairings like goat cheese or feta, or serving verrines of grapefruit sorbet on a cheese plate alongside dishes of honey, spiced nuts, and savory shortbread.
Make-Ahead and Storage Suggestions
Plan ahead. You’ll need to allow 6-8 hours to thoroughly chill the sorbet base (I prefer to refrigerate mine overnight), plus another 3-4 hours of freezing time prior to scooping.
You can juice the grapefruit up to 24 hours in advance and refrigerate until ready to use.
Store leftover grapefruit sorbet in the freezer for up to two weeks.
Other Sorbet Recipes You Might Enjoy
Blueberry Sorbet
Raspberry Sorbet
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
