Pink Grapefruit Basil Sorbet (Printable)
A vibrant sorbet with tangy pink grapefruit and aromatic fresh basil, perfect for a refreshing treat.
# 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 (about 3–4 large grapefruits)
04 - 2 teaspoons finely grated grapefruit zest
→ Herbs
05 - 1/2 cup fresh basil leaves, loosely packed
→ Optional
06 - 1 tablespoon lemon juice
# How-To Steps:
01 - Combine water and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar completely dissolves. Remove from heat.
02 - Add basil leaves to the hot syrup, pressing lightly with a spoon to release their flavor. Cover and steep for 10 minutes.
03 - Strain the syrup into a mixing bowl, discarding the basil leaves.
04 - Add pink grapefruit juice, grapefruit zest, and lemon juice if desired to the basil-infused syrup. Stir well to combine.
05 - Cover and refrigerate for at least 1 hour until thoroughly chilled.
06 - Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20–25 minutes, until reaching soft-serve consistency.
07 - Transfer sorbet to a freezer-safe container, cover, and freeze for at least 3 hours until firm.
08 - Let sorbet sit at room temperature for 5 minutes before serving to soften slightly. Scoop and serve immediately.
# Expert Suggestions:
01 -
- The basil twist makes this feel sophisticated without any actual effort
- It is the perfect end to a heavy meal when you want something sweet but not weighing
02 -
- The chilling step before churning is not optional since room temperature base stays slushy instead of freezing properly
- If your grapefruits are not very pink, the sorbet will still taste amazing but will look more pale
03 -
- The sorbet is best within the first week, as extended freezing can make it slightly icy
- Warm your ice cream canister overnight if your machine requires pre freezing