Pink Grapefruit Sorbet Basil (Printable)
Tangy pink grapefruit chilled treat topped with fresh basil for a bright, refreshing finish.
# What You'll Need:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 2 cups freshly squeezed pink grapefruit juice (from about 4 large grapefruits)
04 - 2 teaspoons finely grated pink grapefruit zest
05 - 2 tablespoons freshly squeezed lemon juice
→ Garnish
06 - 12 fresh basil leaves (small, tender leaves preferred)
# How-To Steps:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar dissolves completely. Remove from heat and allow syrup to cool to room temperature.
02 - In a large bowl or pitcher, whisk together cooled simple syrup, pink grapefruit juice, grapefruit zest, and lemon juice until thoroughly combined.
03 - Transfer mixture to ice cream maker and churn according to manufacturer's instructions until soft-serve consistency is achieved, approximately 20-25 minutes.
04 - Scoop churned sorbet into freezer-safe container, cover tightly, and freeze for 4-6 hours until completely firm.
05 - Scoop sorbet into individual bowls or glasses. Garnish each serving with 2 fresh basil leaves and serve immediately while firm.
# Expert Advice:
01 -
- The basil hits your nose before the grapefruit hits your tongue creating this moment where everything stops
- It is the dessert that makes people ask for seconds even when they are already stuffed from dinner
02 -
- Straight from the freezer this sorbet will be rock hard so let it sit on the counter for 5 minutes before scooping
- Straining the juice through a fine mesh sieve eliminates any bitter pulp that could ruin the silky texture
03 -
- Roll your grapefruits on the counter before juicing them to extract every drop of liquid
- The sorbet keeps for a week but the texture is best within the first three days