Flamingo Pink Grapefruit Sorbet
Ruby grapefruit and lime make a bright, tart frozen dessert with a rosy Florida sunset color.
Food safety
Use clean utensils and keep the sorbet frozen between servings.
Equipment
- Small saucepan
- citrus juicer
- shallow freezer-safe dish
- fork
Ingredients (for 4 servings)
- 2 cups ruby red grapefruit juice (480 ml)
- ½ cup sugar (100 g)
- ¼ cup water (60 ml)
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated grapefruit zest
- Pinch of salt
- Extra grapefruit or lime wedges for serving
Directions
Warm sugar and water in a small saucepan over low heat, stirring until the sugar dissolves. Cool the syrup.
Stir grapefruit juice, lime juice, zest, salt, and cooled syrup together.
Pour into a shallow freezer-safe dish. Freeze for 1 hour, then scrape and stir the icy edges into the center with a fork.
Repeat every 30–45 minutes for 3–4 hours, until evenly frozen and scoopable.
Let stand at room temperature for 5 minutes before serving.
Skill taught
Freezing a smooth, scoopable fruit dessert without an ice-cream machine.
Affordable substitution
Use bottled ruby grapefruit juice and omit the zest.
Party option: Scoop into small chilled cups and garnish with a narrow strip of grapefruit zest.
Relaxed option: Serve one scoop with fresh orange segments.
Leftovers and storage
Cover and freeze for up to 1 week; let soften briefly before scooping.