Put vibrant ruby grapefruit to good use in this light dessert, which is a refreshing change of pace from opulent winter meals. For an elegant finale, serve in glasses topped with prosecco.
Ruby Grapefruit Sorbet
1 1/2 cups (12 fl. oz./375 ml.) fresh grapefruit juice
1 1/3 cups (9 oz./290 g.) superfine sugar
1 large ruby or pink grapefruit
In a blender, combine 2 cups (16 fl. oz./500 ml.) cold water, the grapefruit juice, and sugar.
Finely grate the zest from the grapefruit and add to the blender. Peel and segment the grapefruit, reserving the juices.
Add the grapefruit segments and juice to the blender. Puree until smooth. Pour into a nonreactive bowl, cover, and refrigerate for 2-3 hours until well chilled.
Pour the chilled grapefruit mixture into an ice-cream maker and freeze according to the manufacturers’ directions. If desired, pack it into a freezer-safe container and freeze until very firm before serving. Makes about 1 qt. (32 fl .oz./1 l.).
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.