Grapefruit Sorbet
This grapefruit sorbet is inspired by the Paloma cocktail. It is blushingly tart and sweet, a straight-shooting sorbet made with fresh grapefruit juice spiked with a bolt of tequila.
This beautiful grapefruit sorbet is a frosty dream inspired by the paloma cocktail. It’s a straight-shooting sorbet made with freshly squeezed grapefruit juice spiked with a kiss of tequila. The perfect jolt of citrusy sweetness to finish a meal.
Grapefruit Sorbet: The Technique
Citrus juice that has been heated tastes different than juice that hasn't. To keep this sorbet bright and fresh tasting I cook just a portion of the citrus juice with the sugar - and only long enough to let the sugar dissolve. I find this keeps the flavor more clear, direct, and (in my opinion) better!
Sorbet Variations!
You can take this grapefruit sorbet in a number of subtly different directions, and I've noted a few of them in the headnotes down below. That said, you should play around and take notes.
- Citrus options: The base in the recipe below is made primarily with fresh grapefruit juice, rounded out with some orange juice. Feel free to play around with your citrus varietals. I used a lot of ruby red grapefruits, and navel orange juice plus a couple small blood oranges. That's how you get that blushing color.
- Tequila and salt: Play around here as well. I like to introduce a whisper of smoky flavor into this sorbet. It's cuts into the inherent sweetness, and you can do it in two ways here - mezcal or smoked salt. If you use a smoky noted mezcal in place of the tequila called for, you'll get it. Alternately, you can play around with a smoked salt. A subtle smoky backdrop works really well alongside the grapefruit notes, but don't go overboard. Think of the smoky flavors as seasoning.
- Ginger-spiked: Spiking this grapefruit sorbet with a kiss of ginger juice is another idea. It lends a bit of kick and spice, and stays with you for a bit. Grate a little knob of ginger on a Microplane, and then press any fresh juice against a strainer. Add the fresh ginger juice to the other citrus juices.
More Sorbet and Ice Cream Recipes
- Frosty Lime Sherbet
- Vegan Berry Swirl Ice Cream
- Fresh Mint Chip Frozen Yogurt
- Classic Berry Swirl Ice Cream
- Frozen Yogurt
- Honey Ice Cream
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Grapefruit Sorbet
Be sure to use freshly squeezed juice here. I like to use red ruby grapefruit, and if you have a blood orange or two, by all means, yes. You can use tequila or mezcal here – if you like a hint of smokiness use a mezcal with more of that flavor profile - so good. Or, use tequila and a bit of good smoked salt like Halen Mon Gold.
- 3 1/4 cups grapefruit juice
- 3/4 cup orange juice
- 1 cup sugar
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon mezcal or tequila
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Strain the juices. In a small saucepan over medium heat combine ½ cup of the grapefruit juice with the sugar and a couple pinches of the salt. Bring to a gentle simmer, and stir until sugar dissolves. Set aside to cool.
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Combine the syrup with the remaining grapefruit and orange juice and another couple pinches of salt in your ice cream maker. Churn according to manufacturer’s instructions. Add the mezcal roughly five minutes before the sorbet is finished churning, and when sorbet reaches desired consistency, serve immediately or quickly transfer to an airtight container to chill in freezer.
Makes one quart.
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Frosty Lime Sherbet
The trick I use with lime sherbet is to use a bit of orange and lemon alongside fresh lime juice. It takes a bit of the edge off the lime and you end up with a sherbet that tastes like lime tangled with a Creamsicle.
Classic Berry Swirl Ice Cream
If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla.
Fresh Mint Chip Frozen Yogurt
A luscious fresh mint chip frozen yogurt recipe from the Sprouted Kitchen cookbook.
Honey Ice Cream
This simple honey ice cream recipe makes a creamy bowl of goodness that tastes as rich as it looks. Five ingredients; plump vanilla beans, heavy cream, whole milk, honey, and a bit of salt. That's it.
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