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?
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
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.
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.