Ingredients

The following ingredients have 4 Servings
  • 4 large ruby red grapefruits, (juiced)
  • 2 cups water
  • 1 3/4 cups organic cane sugar (or palm sugar)
  • 2 lemons, (zested and juiced)
  • 1 cup basil leaves, (packed)
  • pinch salt

Instruction

  • Bring the water and sugar to a boil in a small saucepan. Once boiling, add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
  • Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices.
  • Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.)
  • Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a “soft serve” consistency.
  • Eat the sorbet immediately, or put in an airtight container and freeze. After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.