It froze pretty solid at first, but I let it thaw at room temp for a few minutes before serving. Quite good.
Pink Grapefruit Sorbet
Myth-Buster Recipe. In this refreshing and palate cleansing sorbet, the sugar tames the tartness of grapefruit juice. It could not be simpler to prepare. A serving delivers about two-thirds of your RDA for vitamin C, and only 145 calories.
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- Calories: 145
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.6g
- Carbohydrate: 36.4g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 1mg
- Calcium: 11mg
- 3 cups fresh pink grapefruit juice (about 4 grapefruits), divided
- 3/4 cup sugar
- 1. Combine 1/2 cup grapefruit juice and sugar in a small saucepan over medium heat. Cook until sugar dissolves, stirring frequently.
- 2. Combine the sugar mixture and the remaining 2 1/2 cups grapefruit juice in a medium bowl; cover and refrigerate until chilled.
- 3. Pour mixture into the freezer can of an ice-cream freezer, and freeze the mixture according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until the sorbet is firm.
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