This light and refreshing sorbet is best enjoyed on a warm day, paired with a sweet treat like a shortbread cookie or chocolate-dipped strawberries, or as a palate cleanser between courses! Grapefruit not your citrus? Try this with orange juice and our Cara Cara Orange Vanilla White Balsamic Vinegar, Or lemon juice with our Sicilian Lemon White Balsamic Vinegar, Or lime juice with our Key Lime White Balsamic Vinegar!

Ingredients

2 cups freshly squeezed grapefruit juice (about 4-5 grapefruits)
1/4 cup granulated sugar
1 Tbsp honey (optional)
1/4 tsp salt

Directions

In a medium saucepan, combine grapefruit juice, sugar, and honey (if using). Heat over medium, stirring until the sugar dissolves.

Remove from heat and stir in Grapefruit White Balsamic Vinegar and salt. Let the mixture cool to room temperature.

Cover the mixture and refrigerate for at least 2 hours or overnight.

Pour the mixture into a 9×13-inch baking dish or a shallow metal pan. Cover with plastic wrap or aluminum foil.

Place the dish in the freezer and freeze for 2-3 hours, stirring every 30 minutes until the desired consistency is reached.

Use a fork to scrape the mixture and break up any ice crystals that form.

If you prefer a creamier sorbet; once the sorbet is frozen, blend the mixture in a blender or food processor, then re-freeze until set.

Alternatives

Cara Cara Orange Vanilla White Balsamic Vinegar
Key Lime White Balsamic Vinegar
Sicilian Lemon White Balsamic Vinegar