Grapefruit and blueberry sorbet recipe
- Dish type
- Fruit desserts
- Berry desserts
- Blueberry desserts
A relatively tart, yet sweet and refreshing sorbet. It's so simple to make and there's no need to use an ice cream maker.
8 people made this
- 725ml fresh pink grapefruit juice
- 435g fresh or frozen blueberries
- 300g caster sugar or to taste
- 125ml vodka
MethodPrep:5min ›Extra time:6hr freezing › Ready in:6hr5min
- Pour the grapefruit juice, blueberries, sugar and vodka into a liquidiser and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
- Pour the mixture into a container and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.
About 5 grapefruits are needed to yield 725ml juice.
Reviews & ratingsAverage global rating:(7)
Reviews in English (4)
by Katie C.
Instead of using grapefruit juice, I used a 24 ounce jar of grapefruit segments and juice and I also subbed the blueberries for a mix of raspberries, marionberries, and blueberries. I blended everything and put it into my icecream maker for 20 minutes and it turned out WONDERFUL!! Its already half gone after less than 24 hours-25 Sep 2009
by Dawn Marie Downour
I was given a bottle of grapefruit juice and didn't like it. But I am not one to make waste. I made this in the blender with frozen blueberries and no vodka. I poured it into an ice cream maker and has a wonderful sorbet 20 minutes later.-08 Aug 2011
25 New Sorbet Recipes To Cool Down With This Summer
A lot has been written about fire being the human race's greatest invention. We agree, until it's 97 degrees out -- then we think it's the freezer. In our minds, fewer innovations have harnessed the power of the freezer quite so fruitfully as the ice cream maker. Sorbet recipes are some of our favorite desserts to turn to when we can't stand the heat, and we found some amazing new ones to share with you today.
We've all had raspberry sorbet at this point, right? Please don't get us wrong, that stuff is delicious, but we just think it's time to recognize all the other amazing things you can make sorbet out of. Think strawberries, blueberries, maple syrup, beets -- actually, we'd defy you to find us anything (edible) that you can turn into sorbet that wouldn't be delicious. Also, if you have never had David Lebovitz's chocolate sorbet, we really have to insist that you make it immediately.
Combine the sugar and water in a small saucepan bring to a boil and stir to dissolve sugar. Cool completely.
Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40°F.
Pour chilled mixture into container of an ice cream machine and churn until frozen.
Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
RECIPE: Grapefruit and Hibiscus Sherbets From Sweets & Bitters
Is it too early for ice cream? We certainly don’t think so. Consider this rosy-hued seasonal sherbet — which is kind of like sorbet, but with dairy.
Is it too early for ice cream? We certainly don’t think so.
In the last installment of our spring dessert collaboration with Sweets & Bitters, we bring you rosy-hued seasonal sherbet — which is kind of like sorbet, but with dairy. Citrus is still in season and you can find dried hibuscus flowers and rose water in Middle Eastern markets. Use them to infuse floral notes into any dessert (among other dishes and drinks) any time of year.
These scoops can stand alone, but can also pair well with our other seasonal confections including blueberry jam brioche doughnuts, blood orange beet cake with goat cheese icing, lemon shortcake and green tea rice macarons.
Stay tuned for more seasonal recipe collaborations with Sweets & Bitters and happy spring!
3 cups milk
3/4 cup sugar
Zest of 1 grapefruit
5 tablespoons grapefruit juice
2 tablespoon Aperol
3 dashes Peychaud’s bitters
1. Heat 1 cup of milk with the sugar and grapefruit zest in a small saucepan over medium-high heat, stirring until the sugar dissolves. Pour the mixture into a large bowl. Whisk in the rest of the milk, then the rest of the ingredients. If it separates, whisk the mixture vigorously to bring it back together. Chill by placing the bowl into a larger bowl of ice water, or refrigerating.
2. When cold, churn the mixture in an ice cream maker according to the manufacturer’s instructions. This will keep for weeks, but is best within a few days of churning.
2 1/2 cups water
2 tablespoons dried hibiscus flowers
3/4 cup sugar
3/4 cup lime juice (about 6 limes)
3 drops rosewater
1. Combine the hibiscus with 1 1/2 cups water in a small saucepan and bring to a boil over high heat. Once boiling, lower the heat and simmer for 3 minutes to make a dark red tea. Strain out the flowers, and combine the tea with the sugar while stirring to dissolve. Mix this with the rest of the ingredients in a large bowl. Chill by placing the bowl into a larger bowl of ice water, or refrigerating.
2. When it’s cold, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Like the grapefruit sorbet, this will keep for weeks, but is best within a few days of churning.
Pink Grapefruit Sorbet
A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.
Original recipe makes 5 cups
3 large pink or red grapefruit, scrubbed
1 cup white sugar
1/4 cup light corn syrup
4 cups water
1 dash red food coloring
- Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
- In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
- Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don’t overdo it.)
- Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a container and freeze until firm before serving.
Calories: 116 kcal
Carbohydrates: 30.2 g
Cholesterol: 0 mg
Fat: 0.1 g
Fiber: 0.6 g
Protein: 0.3 g
Sodium: 8 mg
The Basic Sugar Free Sorbet:
The very basic ingredients in this tasty dessert are really, really simple. It consists of:
- Sweetener (agave nectar, erythritol, or stevia)
- Fruit (typically frozen)
- Fruit Juice (optional)
- Alcohol (optional: many people use wine)
So if you are planning on making any of my sorbets below, make sure that you at least have the first 3 ingredients there.
Ingredients of Red Grapes Sorbet
- 1/2 cup frozen grapefruit juice
- 8 cup de seeded dark grapes
- 1 cup sugar
- 1 1/2 cup champagne
- powdered cinnamon as required
- 120 ml water
How to make Red Grapes Sorbet
To begin with, add grapes, champagne, concentrated grape juice, water, cinnamon powder, and sugar in a mixer and blend it to a form of concentrated puree. Till the sugar dissolves.
Now, take an ice cream maker and process the mixture according to the instruction given. When done, cover and freeze it for about a day to make it firm.
When done, transfer the sorbet in a serving bowl or champagne coupes and serve it with the grapes garnishing.
Grapefruit Cake Recipe
&ldquoGrapefruit cake? Really?&rdquo That was the initial reaction I received from my hubby when I told him I would be making this recipe.I guess he didn&rsquot have much faith in me after my last failed attempt of baking with grapefruit. You can read all about it here at Confession: Grapefruit Meringue Pie is Disgusting.
Well, grapefruit was yet on sale again and I decided I had to buy some. I knew I would leave the meringue alone for now but figured there had to be a way to put this grapefruit to good use. I really wanted a grapefruit dessert and I decided I would likely be successful with a cake. I was right! This is not a fail and it turned out fantastic!
I baked this cake in a bread loaf pan. Some of you may be wondering why and think I don&rsquot own a cake pan. Well I own one&hellipbut I have no clue where it is&hellipmy bread pan will just have to do for now. Square cakes need love too.
I&rsquove made this grapefruit cake a few times in my household and it is always a winner. The first time I made it, hubby didn&rsquot trust it and made every excuse not to eat it. I mean, you fail once and people are scared to give you another chance. However, he couldn&rsquot resist the heavenly smell, gave it a try, and loved it.
The thing that puts the cake over the top is the glaze. Feel free to make the cake without it if you would like less sugar but&hellip.I mean, who doesn&rsquot love glaze. Look at it oooze. Never mind, don&rsquot skip the glaze&hellipit&rsquos a must!
This cake does take about an hour to bake so it&rsquos the perfect cake to make on the weekend and eat throughout the week. That&rsquos if it last that long. Store it on your fridge if you would like it to last longer. Check out the recipe and video below. Enjoy 🙂
Looking for more cake recipes? Try these out&hellip.
Acid: the Counterpart to Sweetness
After you’ve taken care to sweeten your sorbet, you’ll want to add a small amount of acidity to the base to round out the flavor, provide contrast to the sweetness, and lift the natural sour flavors in your chosen fruit. Fruits naturally lie on a spectrum of very sweet to very tart, so you won’t always need to add the same amount of acid.
Take a pineapple, which undoubtedly has more acidity than a cantaloupe. For pineapple, you may use 4 cups of fruit puree and 2 tablespoons of lemon juice, whereas in cantaloupe I’d likely double the acid to 4 tablespoons, or 1/4 cup. The beauty here is that you can customize this according to your taste. The acid has less to do with texture and more to do with flavor, so you have a bit of leeway when deciding how much to use.
In the Blueberry Orange Vanilla sorbet pictured, I used the juice and zest of one large navel orange, which was about 1/2 cup juice and 2 tablespoons of zest.
Types of acid to use in sorbet
While citrus juices are the most popular, you don’t have to limit yourself to just those! Try any of the below to add tartness:
Balsamic Vinegar: start with 1 tablespoon, use up to 4 tablespoons depending on sweetness of the vinegar
Apple Cider Vinegar: has a sharper flavor, so start with 1 tablespoon and use no more than 3
Rice Wine/White Wine/Red Wine Vinegar: start with 1 tablespoon and use up to 4 depending on preference
Lemon/Lime Juice: use 2-4 tablespoons, or more if desired for increased citrus flavor
Orange/Grapefruit Juice: slightly less acidic than lemon and lime, so use 3-4 tablespoons or more if desired (I like 1/2 cup)
When using citrus juices, freshly squeezed is always preferred to concentrate. This also gives you the opportunity to grate in the zest if desired, which gives a rounder, more full-bodied citrus flavor.
For about 1 1/4 cups of simple syrup
For the sorbet
For the simple syrup
For the sorbet
What discussion? The only thing that we could comment on is the grapefruit, and that’s to squeeze the juice yourself, so it’s fresh.
Procedure in detail:
Prep. Prepare your ice cream maker. Ours requires that the bowl freeze for at least 15 hours before use, but it also says that the freezer is a great place to store the bowl, too — that way, you can “make ice cream on a whim.” Check what you need to do with yours, because you’d hate to have everything ready to go, only to find you have to wait for the ice cream maker to freeze.
Boil the sugar and water, stirring until the sugar is completely dissolved, as no one likes crystals in their frozen treat.
Make simple syrup. It is simple: just stir together the sugar and water in a small saucepan over medium heat, until it boils and all the sugar has dissolved.
Get a head start on cooling by placing the pan in a sink full of cold water and stirring. Then into the fridge.
Cool. While still stirring, plunge the pan into a sink of cold water to start the syrup chillin’. Once the syrup has cooled quite a bit, place it in the refrigerator to chill the rest of the way. No need to stir while it’s in the fridge. You do want the syrup very cold, though.
Squeeze grapefruit. It takes about 3 grapefruit (of ours, at least) to make a cup of juice, so break out your fruit juicer and start a-juicin’. We picked up a nice glass one at a resale shop for, oh, probably a buck, and it does yeoman service. It seems to work far better than any of those new-fangled contraptions they sell at the kitchen stores, plus it’s a breeze to clean. While you’re juicing, strain out any of the seeds and pulp.Strain out the seeds and the pulp. The pulp might be okay in the sorbet, but the seeds, definitely not! A cup of grapefruit juice is what you’re aiming for. Three grapefruit and we were a bit shy of a cup. We forged ahead, anyway.
The original recipe called for 1 1/4 cup of simple syrup, which we thought would be too much. We were glad we cut back the amount slightly.
Mix and churn. Everything’s ready let’s do this. Mix together the grapefruit juice and 1 cup of simple syrup. Assemble your ice cream maker (be sure to turn it on before adding the juice and syrup), and start it churning on the grapefruit mixture. With our ice cream maker, we poured the mixture into the bowl and churned for about 12 minutes.
It’s still very soft, but very tasty, at this point, so pack it into an airtight container and freeze for a few hours before serving.
Pack and freeze. The sorbet is more like a slushy when it first comes out of the churn, so scrape it all into an airtight container and put it in the freezer for a couple of hours to harden.
Serve. We dished up a spoonful as a third course for Christmas dinner. Nice!
This sorbet is just delicious! Nothing but a nice, sweet, grapefruit flavor, packed into a pastel pink icy treat. Being made from truly ripe, fresh, grapefruits, this sorbet might have even been just a bit too sweet (the grapefruits were quite sweet on their own), so, next time, we’ll try to compensate a bit on the amount of simple syrup. So, was it worth scratchin’ up? Five stars’ worth, in our book, although we can’t wait to try other flavors, too.Worth the trouble?