Grapefruit Sorbet

How to prepare grapefruit sorbet

1. Squeeze the juice from 2 grapefruits, enough to get 400ml of juice.
2. Cut the other two grapefruits into segments, following the technique in this video.
3. Put the sugar to boil together with the water and simmer over low heat until the sugar melts, without stirring. Then turn up the heat a bit and let it boil for 5 minutes. Add 2 sprigs of tarragon, cover the pot and let it infuse for 10 minutes, then remove the tarragon from the syrup.
4. Pour the syrup into a measuring cup and you should have 160ml. Pour half (80ml) over the grapefruit juice and mix well.
6. Add the rest of the hot syrup over the grapefruit segments together with chopped tarragon leaves. Refrigerate to macerate until the sorbet is ready.
7. Put the grapefruit juice in a wide container with a lid and place in the freezer for several hours. Every hour, take out the sorbet and stir it well so large ice crystals don't form, to make it creamier. If you want, you can leave the sorbet in a food processor bowl and every hour just take it out and blend for 30 seconds (this is very convenient if you don't need the processor in the meantime). After several hours (about 5-6) you should have a sorbet ready to eat. At that point, blend it for 1 minute in the food processor (especially if you froze it in a container) to make it creamy.
   * the sorbet can also be prepared in an ice cream machine, following the accompanying instructions
   If you leave the sorbet overnight in the freezer it will harden. In this case, take it out of the freezer and let it sit 10-15 minutes at room temperature, just enough to pierce it with a spoon. Put it in the food processor and blend for 1 minute until it becomes creamy again.
8. Serving: arrange macerated grapefruit segments on plates with a little syrup and top with a large scoop of sorbet.

Print