Everyone loves grapefruit for breakfast, but grapefruit sorbet for dessert is a wonderful way to end a dinner! It’s bright and tangy flavours mingle with some added sweetness to create a dessert that tastes like sweet, grapefruit snowflakes. The use of citrusy triple sec makes this sorbet smooth and fluffy, as the alcohol helps keep the ice crystals from forming too large while churning, ensuring a delicious and lustrous grapefruit sorbet!
20 minPrep Time
30 minCook Time
50 minTotal Time
- 3/4 cup (175 mL) water
- 3/4 cup (175 mL) sugar
- 3 cups (750 mL) fresh grapefruit juice (1-4 large red grapefruits)
- 2 tbsp (30 mL) Triple Sec
- In a small pot, whisk water and sugar over medium heat until sugar is dissolved and liquid is clear. Set aside.
- Juice 4 large red grapefruits and strain the pulp. Mix with the sugar syrup and add 2 tbsp Triple Sec. You can omit this if you want to, but it adds a smoother texture to the sorbet. Let chill in the fridge for 4-6 hours.
- Once chilled, pour into an ice cream maker and use according to manufacturer’s instructions. Transfer to an airtight container and let set in freezer for another few hours.
- A little goes a long way–serve a small scoop as a refreshing and palate cleansing dessert!
This recipe was developed by Lisa Le, the Toronto-based vegan food blogger behind The Viet Vegan. She blogs about food with stories about Vietnamese culture, nerdism, feminism, and her life sprinkled in on top.