Pink Grapefruit Basil Sorbet (Printable version)
A refreshing blend of pink grapefruit and fresh basil, chilled to perfection for a light finish.
# What You'll Need:
→ Sorbet Base
01 - 1 cup water
02 - 3/4 cup granulated sugar
→ Citrus
03 - 2 cups freshly squeezed pink grapefruit juice
04 - 2 teaspoons finely grated grapefruit zest
→ Herbs
05 - 1/2 cup fresh basil leaves, loosely packed
→ Optional
06 - 1 tablespoon lemon juice
# Directions:
01 - Combine water and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly until sugar completely dissolves. Remove from heat immediately.
02 - Add fresh basil leaves to the hot syrup, pressing gently with a spoon to release essential oils. Cover and steep for 10 minutes to extract flavor.
03 - Pour the infused syrup through a fine mesh strainer into a mixing bowl. Discard used basil leaves.
04 - Whisk in freshly squeezed pink grapefruit juice, grated grapefruit zest, and lemon juice if using. Stir thoroughly until fully incorporated.
05 - Cover the bowl and refrigerate for at least 1 hour until completely cold. Chilling ensures proper texture during churning.
06 - Pour chilled mixture into an ice cream maker. Churn for 20 to 25 minutes following manufacturer instructions until reaching soft-serve consistency.
07 - Transfer sorbet to a freezer-safe container. Cover tightly and freeze for at least 3 hours until firm.
08 - Let sorbet stand at room temperature for 5 minutes before scooping to achieve optimal texture. Serve immediately in chilled bowls.
# Expert advice:
01 -
- The grapefruit brings this gorgeous pink color and bright tang while basil adds an unexpected herbal note that keeps you coming back for another spoonful
- It comes together in under 30 minutes of active time but tastes like something from a fancy restaurant
02 -
- Room temperature grapefruit juice yields a warmer base that takes longer to freeze, so always start with cold juice from the refrigerator
- Over churning can cause the sorbet to become grainy as ice crystals start to form too large, so watch closely near the end
03 -
- Always taste your grapefruit juice before adding the optional lemon juice, some grapefruits are naturally tart enough on their own
- The sorbet keeps for up to a week in the freezer but is best within the first 3 days when the basil flavor is brightest