- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh mint leaves and tender stems
- 2 cups freshly squeezed grapefruit juice, strained
- Combine water, sugar, and mint in a medium saucepan over medium-high heat. Heat mixture until it just begins to simmer, stirring until sugar is dissolved. Reduce heat to low and simmer mixture for 5 minutes. Turn off the heat, cover the pan and let the mixture steep for 10 minutes. Strain sugar syrup into a medium bowl. Stir in grapefruit juice until evenly mixed. Cover and refrigerate until very cold, at least 2 hours or overnight.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until sorbet is the consistency of thick slush. Then, transfer the sorbet to a freezer-safe container, cover and freeze until firm before serving, 3 to 4 hours.
Recipe adapted from Ice Cream by Mable & Gar Hoffman.