Grapefruit Raspberry Sorbet with Candied Peel

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.