Grapefruit Sherbet ( Only 4 Ingredients )

Grapefruit Sherbet

  Grapefruits are so flavorful, they stand up well in this refreshing sherbet, perfect after a barbecue meal alongside a bowl of fresh berries or as a winter perk-up after a rich stew.

Ingredients :

  1. 2 large grapefruits
  2. 11⁄4 cups whole milk
  3. 1 cup sugar
  4. 1⁄4 teaspoon salt
Grapefruit Sherbet
Makes about 1 quart (can be doubled for half-gallon machines)

Instructions :

  1. Cut about 1⁄4 inch off the bottom of each grapefruit. Stand them flat on your cutting board. Use a sharp knife to remove the rind and pith, slicing along the curve of the grapefruit’s surface and revealing the pink flesh inside. Take care not to slice off too much of the fruit; reserve any juice that collects on your cutting board.
  2. Cut the flesh away from the inner membrance. Discard the rind, pith, and any seeds; chop the grapefruit flesh into chunks. Place these chunks and any reserved juice in a large blender or a food processor fitted with the chopping blade; blend or process until smooth, scraping down the sides of the bowl as necessary. Strain through a fine-mesh sieve into a medium bowl, pushing lightly against the solids with the back of a wooden spoon to remove as much juice and pulp as possible; discard the fleshy solids and set the strained puree aside.
  3. Warm the milk in a medium saucepan over low heat. Stir in the sugar and salt until dissolved. Clean the blender, if you’ve used it; then pour this milk mixture into the canister. Add the grapefruit puree and blend until smooth. (For a note about dealing with hot things in a blender, see page 16.) Strain through a fine-mesh sieve into a clean bowl; refrigerate until cold, for at least 4 hours, or overnight.
  4. Freeze in your ice cream machine according to the manufacturer’s instructions. (If the mixture has curdled, blend again before freezing.) Serve at once or scoop into a large container, seal tightly, and store in the freezer for up to 1 month, soften at room temperature for 5 minutes before serving.

Customize it!

  Add any of the following to the blender with the grapefruit puree: 1⁄4 cup Campari, 2 tablespoons caramel syrup, 2 tablespoons strawberry syrup, 2 tablespoons vanilla syrup, 2 tablespoons chopped fresh mint leaves, 1 tablespoon chopped fresh thyme, or 1 tablespoon chopped fresh tarragon leaves.

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