Grapefruit Mint Sorbet

Please excuse the late post on this most delicious recipe. Fortunately, grapefruits (and most citrus in general) last anywhere from 3-6 weeks in the fridge, so you should still have everything you need from our last March exchange. This is my version, but feel free to change the recipe according to your tastes. For instance, many recipes only boil the simple syrup and mint and then add the grapefruit juice before freezing. Regardless of your method, it will be tasty and refreshing as the season starts warming up.

Makes about 2 pints

2 cups of grapefruit juice (and some pulp if you’d like)
2 cups of water
1.5-2 cups of sugar (according to taste and sweetness of your fruit, but start on the low end)
2-4 sprigs of mint
1-2 shots of vodka or tequila

In a small pot, combine the juice, water, 1.5 cups of sugar, and mint. Bring to a boil, and then simmer on low for 10 minutes. Let steep for an additional 10-20 minutes, remove the mint, pour in the alcohol, then chill (the juice, that is). At this point, you can either place the juice in an ice cream maker for about 25 minutes, or put it in the freezer. If you opt for the freezer, just make sure to scrape/mix it every 30 minutes while it’s freezing to incorporate some air.

Congratulations, you’ve made sorbet! Thank your neighbor for sharing their fruit at the next Produce in the Park.