A refreshing homemade sorbet combining tart grapefruit and sweet raspberries, topped with chewy candied grapefruit peel for textural contrast and visual appeal.
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Prices vary by store
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Peel one grapefruit, removing as much of the white pith as possible.
Julienne the grapefruit peel into thin strips.
Peel the second grapefruit. Roughly chop the flesh from both grapefruits.
Add the chopped grapefruit, raspberries, 1 cup of water, 1/2 cup of sugar, and honey to a blender.
Blend until the mixture is completely smooth.
Strain the sorbet base through a fine-mesh sieve into a container to remove seeds and pulp. Chill thoroughly.
To make the candied peel, place the julienned peels in a saucepan with enough water to cover. Bring to a boil and cook for 5 minutes to remove bitterness, then drain.
Return the blanched peels to the saucepan. Add 1/2 cup of water and 1/2 cup of sugar.
Simmer over medium heat, stirring occasionally, until the peels become translucent and the syrup thickens.
Transfer the candied peels to a bowl containing 1/2 cup of granulated sugar.
Toss the peels until they are fully coated in sugar.
Spread the sugar-coated peels on a parchment-lined baking sheet to dry completely.
Pour the chilled sorbet base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency.
Scoop the finished sorbet into bowls and top with the candied grapefruit peel.
Store sorbet in an airtight freezer-safe container for up to 2 weeks. Soften at room temperature for 5–10 minutes before scooping. Candied peel keeps separately in an airtight container for up to a week.
ice cream maker · candy thermometer (optional, for candying peel)
Yes, an ice cream maker is required to churn and freeze the sorbet to the correct texture. Without one, the mixture will freeze solid and become icy rather than creamy.
Fresh grapefruit juice works, but freshly squeezed from whole grapefruits gives better flavor and lets you make the candied peel. Use about 1.5 cups juice and skip the peel-making step if using bottled.
Store in an airtight container in the freezer for up to 2 weeks. It may harden over time; let it soften at room temperature for 5–10 minutes before scooping.
Honey adds depth, prevents the sorbet from freezing too hard, and creates a smoother texture by lowering the freezing point slightly.
Yes. Make it 2–3 days in advance and store in an airtight container at room temperature or in the refrigerator. It will keep for up to a week.
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