Pink Grapefruit Basil Sorbet (Printable Version)
Bright, tangy sorbet blending pink grapefruit and fresh basil for a refreshing frozen delight.
# What You'll Need:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 2 cups freshly squeezed pink grapefruit juice
04 - 2 teaspoons finely grated pink grapefruit zest
05 - 2 tablespoons freshly squeezed lemon juice
→ Garnish
06 - 12 fresh basil leaves
# How To Make It:
01 - Combine sugar and water in a small saucepan over medium heat. Stir continuously until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - Whisk cooled simple syrup with pink grapefruit juice, grapefruit zest, and lemon juice in a large bowl until thoroughly combined.
03 - Pour mixture into ice cream maker and churn according to manufacturer's instructions until soft-serve consistency forms, approximately 20–25 minutes.
04 - Transfer sorbet to freezer-safe container. Cover tightly and freeze for 4–6 hours until firm enough to scoop.
05 - Scoop sorbet into serving bowls or glasses. Place 2 fresh basil leaves atop each portion. Serve immediately.
# Expert Advice:
01 -
- The basil garnish transforms simple grapefruit into something sophisticated and unexpected
- It freezes beautifully so you can keep a batch ready for impromptu guests
- The preparation is mostly hands-off leaving you free to enjoy your evening
02 -
- Straing the grapefruit juice through a fine mesh sieve creates that restaurant smooth texture
- Room temperature syrup prevents the sugar from seizing when mixed with cold juice
- The sorbet texture is best within the first week before ice crystals start forming
03 -
- Infusing your simple syrup with basil leaves while cooking adds subtle depth to every bite
- Zesting the grapefruits before juicing prevents the bitter white pith from getting into your zest