Grapefruit Sorbet

It is the end of September, and if you live in San Francisco, you know what that means: Indian Summer!  I love the brief heatwave we get right before the season changes.  The days are warm, and the sunsets are beautiful.   So let’s celebrate with a refreshing treat that is as sweet and fleeting as our late summer sun.

Equipment needed: Ice Cream Maker

1 1/2 cups grapefruit juice (about 2 or 3 grapefruits)
1 cups sugar
1 cup water
zest of a lemon, finely grated (optional)

1. Make a Simple Syrup: In a small saucepan, dissolve the sugar into the water, bring to a boil, and then allow to cool.
2. Juice the grapefruits, then pass the juice through a strainer to remove any excess pulp.
3. In a large bowl, stir together the juice and simple syrup (and the lemon zest if using). Refrigerate until well chilled, then freeze in an ice-cream maker according to the manufacturer directions.
4. Wasn’t that easy?  Now go eat!

*  Don’t like grapefruit?  You can substitute in the juice of any fruit for this recipe.

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