Homemade Pink Grapefruit Sorbet in Grapefruit Cups

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This time of year in San Francisco is not warm but I have to ignore it and still eat frozen treats and wear flip flops around so I don’t feel like I’m missing out completely on summer. I love pulling out my ice cream maker for frozen treats and wanted to try a fresh kind of sorbet. I was really curious about a refreshing pink grapefruit version, and everything is better served in fruit cups, don’t you think?

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Keep reading for the full instructions…

Photography and styling by Liz Stanley. Assisted by Maddie Bachelder

Pink Grapefruit Sorbet (adapted from this Martha Stewart recipe)

1 1/4 cup of sugar
1 1/4 cup of water
2 cups of freshly squeezed red grapefruit juice
3 T of freshly squeezed lemon juice
1 T grapefruit zest

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Instructions: Heat grapefruit zest, sugar and water on the stove until sugar is dissolved. Let sit for 5 minutes. Stir in grapefruit and lemon juice. Let cool in fridge then add to your ice cream maker. I like to put in the freezer for a couple hours afterwards to help it harden up a bit more.

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To make the grapefruit bowls, scrap out the grapefruits you’ve juiced and then pop them in the freezer so they harden up their shape which will make them easy to eat out of. Serve them frozen with a scoop of the frozen sorbet.

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Comments

I’ve made this a couple times now. But I don’t have an ice cream maker so I just put it in a pyrex and put it in the freezer. I have to stir it up with a fork every couple hours, but it still comes out perfectly. Instead of eating it as sorbet, though, we fill up a cup of the grapefruit and fill the rest of the cup with sprite. It’s a perfect summer drink. Thanks for sharing the recipe!

Generally speaking, how many grapefruit did it take for the two cups of juice?

These look delicious and I can’t imagine how refreshing they must be in our hot weather

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