Pink Grapefruit Basil Sorbet (Printable version)
Bright pink grapefruit blended with basil for a refreshing frozen treat everyone enjoys.
# Ingredient list:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 2 cups freshly squeezed pink grapefruit juice (from about 4 large grapefruits)
04 - 2 teaspoons finely grated pink grapefruit zest
05 - 2 tablespoons lemon juice (freshly squeezed)
→ Garnish
06 - 12 fresh basil leaves (small, tender leaves preferred)
# Directions:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and allow to cool to room temperature.
02 - Whisk together cooled simple syrup, pink grapefruit juice, grapefruit zest, and lemon juice in a large bowl or pitcher until thoroughly combined.
03 - Pour mixture into ice cream maker and churn according to manufacturer instructions until reaching soft-serve consistency, typically 20–25 minutes.
04 - Transfer sorbet to freezer-safe container, cover tightly, and freeze for 4–6 hours until firm texture is achieved.
05 - Scoop sorbet into individual bowls or glasses. Top each serving with 2 fresh basil leaves and serve immediately.
# Expert Tips:
01 -
- The basil cuts through grapefruits natural bitterness in ways citrus alone never could
- Its the kind of dessert that wakes up your palate without leaving you heavy
02 -
- Room temperature simple syrup is nonnegotiable unless you want melted ice cream soup
- Straining the juice makes the difference between restaurant smooth and rustic chunky
03 -
- Chill your serving bowls in the freezer for at least 20 minutes
- Infuse your simple syrup with basil for a deeper herbal note throughout