Pink Grapefruit Basil Sorbet

The first time I made this sorbet, it was actually an accident. I had bought way too many grapefruits for a brunch and was frantically searching for ways to use them before they went bad. Now it is the dessert my friends actually request by name.

Last summer I served this at a dinner party where the main course was admittedly too rich. The moment everyone took their first bite, the whole energy of the room changed. Someone actually said it felt like a reset button for their palate.

Ingredients

• 1 cup water: This creates the simple syrup base that carries all the flavors
• 3/4 cup granulated sugar: Do not reduce this or the sorbet will form ice crystals instead of staying smooth
• 2 cups freshly squeezed pink grapefruit juice: Fresh juice makes a huge difference here so do not skip the squeezing
• 2 teaspoons grapefruit zest: This adds a bright aromatic note that juice alone cannot provide
• 1/2 cup fresh basil leaves: Gently bruise the leaves before adding them to release more of their essential oils
• 1 tablespoon lemon juice: Only add this if your grapefruits are exceptionally sweet

Instructions

Make the basil syrup:

Combine water and sugar in a small saucepan over medium heat, stirring until the sugar completely dissolves and the mixture becomes clear.

Infuse the basil:

Add the fresh basil leaves to the hot syrup and press them gently with a spoon to help release their oils, then cover and let steep for 10 minutes.

Strain the mixture:

Pour the syrup through a fine mesh strainer into a mixing bowl, pressing on the leaves to extract all the flavorful liquid.

Combine the flavors:

Whisk in the grapefruit juice, zest, and lemon juice if using, until everything is well incorporated.

Chill thoroughly:

Refrigerate the mixture for at least one hour, since warm base will freeze unevenly and affect the final texture.

Churn the sorbet:

Pour the cold mixture into your ice cream maker and churn for 20 to 25 minutes until it looks like soft serve.

Freeze until firm:

Transfer the sorbet to a freezer safe container and freeze for at least three hours before serving.

Serve perfectly:

Let the sorbet sit at room temperature for five minutes before scooping to make it easier to serve.

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My daughter now asks for this on her birthday instead of cake. That is how much of a hit it has become in our house. Watching guests try to guess the secret ingredient never gets old.

Making Without an Ice Cream Maker

Pour the mixture into a shallow glass dish and place it in the freezer. Every thirty minutes, take it out and stir vigorously with a fork, breaking up any ice crystals that form. Repeat this process until the sorbet is completely frozen, which usually takes about three to four hours of active attention.

Getting the Basil Balance Right

Sometimes the basil flavor can be subtle and other times it comes through quite strong. This really depends on how fresh your basil is and how much you bruise the leaves. I have found that gently pressing them with the back of a spoon while they steep gives the most consistent results.

Serving Suggestions

This sorbet works beautifully as a palate cleanser between courses, especially before a rich main dish. I also love serving it in small martini glasses as a light ending to dinner.

• Garnish with a single fresh basil leaf for a restaurant style presentation
• Add a small twist of grapefruit zest right before serving
• Pair with a dry prosecco or sparkling wine

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There is something so satisfying about serving something this impressive with such humble ingredients. Every time I scoop that bright pink into bowls, I remember that almost failed brunch experiment.

Recipe Questions & Answers

→ Can I make this sorbet without an ice cream maker?

Yes, simply pour the mixture into a shallow dish and freeze. Stir vigorously every 30 minutes until smooth and frozen.

→ How can I intensify the basil flavor?

Increase the amount of fresh basil leaves or extend the steeping time in the hot syrup before straining.

→ What is the purpose of adding lemon juice?

Lemon juice helps balance the sweetness and enhances the tartness of the grapefruit for better flavor harmony.

→ How long should the sorbet be frozen before serving?

Freeze the sorbet for at least 3 hours until firm, then let it sit at room temperature for 5 minutes before scooping.

→ What are good serving suggestions for this sorbet?

Serve as a light dessert, palate cleanser, or pair it with a crisp sparkling wine for an elegant touch.