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Grapefruit Mint Sorbet

  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes (plus chilling and freezing time)
  • Yield: 1 scant quart 1x



  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup fresh mint leaves and tender stems
  • 2 cups freshly squeezed grapefruit juice, strained


  1. 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.
  2. 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.