Grapefruit Mint Sorbet with Citrus Zest

Grapefruit Mint Sorbet with Citrus Zest

Tangy grapefruit and cool mint churn into a bright, icy sorbet flecked with citrus zest.

Total 6 hr 30 min Makes 8 servings Calories 142/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sorbet balances tart grapefruit juice with a light simple syrup and fresh mint for a clean, refreshing finish. A churned base keeps the texture smooth rather than icy, making it a fitting palate cleanser or light dessert after a rich meal.

Ingredients

  • 4 cups fresh grapefruit juice, strained
  • 1 tablespoon grapefruit zest, finely grated
  • 1 cup granulated sugar
  • 1 cup water
  • 1/3 cup fresh mint leaves, loosely packed
  • 2 tablespoons fresh lemon juice
  • 1 pinch salt
  • 2 tablespoons mixed citrus zest (orange, lemon, grapefruit), for garnish

Method

  1. Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely.

  2. Remove the syrup from heat, add the mint leaves, and let steep to infuse the flavor.

  3. Strain the mint syrup through a fine-mesh sieve into a large bowl, pressing the leaves lightly to extract flavor, then discard the mint.

  4. Whisk the grapefruit juice, grapefruit zest, lemon juice, and salt into the mint syrup until combined.

  5. Cover the mixture and chill in the refrigerator until fully cold.

  6. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, slushy consistency.

  7. Transfer the sorbet to a lidded freezer-safe container and freeze until firm.

  8. Scoop the sorbet into chilled bowls and garnish with mixed citrus zest just before serving.

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    Grapefruit Mint Sorbet with Citrus Zest

    This sorbet balances tart grapefruit juice with a light simple syrup and fresh mint for a clean, refreshing finish. A churned base keeps the texture smooth rather than icy, making it a fitting palate cleanser or light dessert after a rich meal.

    6 hr 30 min 8 servings 142 cal

    Ingredients

    • 4 cups fresh grapefruit juice, strained
    • 1 tablespoon grapefruit zest, finely grated
    • 1 cup granulated sugar
    • 1 cup water
    • 1/3 cup fresh mint leaves, loosely packed
    • 2 tablespoons fresh lemon juice
    • 1 pinch salt
    • 2 tablespoons mixed citrus zest (orange, lemon, grapefruit), for garnish

    Method

    1. 1

      Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely.

    2. 2

      Remove the syrup from heat, add the mint leaves, and let steep to infuse the flavor.

    3. 3

      Strain the mint syrup through a fine-mesh sieve into a large bowl, pressing the leaves lightly to extract flavor, then discard the mint.

    4. 4

      Whisk the grapefruit juice, grapefruit zest, lemon juice, and salt into the mint syrup until combined.

    5. 5

      Cover the mixture and chill in the refrigerator until fully cold.

    6. 6

      Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, slushy consistency.

    7. 7

      Transfer the sorbet to a lidded freezer-safe container and freeze until firm.

    8. 8

      Scoop the sorbet into chilled bowls and garnish with mixed citrus zest just before serving.