Rosy Grapefruit Sorbet

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Dear Readers,
You are thinking, another guest blog so soon? Well, yes. The husband has been making sorbets all summer, so it was about time I captured photos and forced him to write something. I've been busy packing. And since the husband's packing skills are. . . umm. . . not as great as his writing skills, I made sure to maximize his talents. It's what a good wife does. This is by far my favorite sorbet he makes. It tastes fancy, but is very simple. It reminds me of cotton dresses, wheat fields, and tire swings.

Sorbets. They’re not ice cream, but when it’s really hot, sorbets are arguably better, easier to make, and if you follow my advice down below, cheaper. Essentially, you take fruit juice, sweeten it, and freeze. That’s it. No vanilla beans, custard, milk and all that stuff. Ice cream is more work, and more work does a disservice to summertime.

I’ve been making a few sorbets lately, but by far the most successful one pairs rosemary with grapefruit. I have informally been calling it Rosemary’s Grapefruit, but the wife doesn’t think it’s clever. Maybe it’s not, but could you do better? She hasn’t yet. Naming aside though, the rosemary acts to chill out the extreme tartness of the grapefruit, and ends up imparting a slightly savory flavor.

I use a pretty simple ratio for this recipe, mostly because I like to keep recipes in my head rather than write them down. But, for you dear readers, here it is in writing.  
Rosemary’s Grapefruit (or Rosy Grapefruit) Sorbet
Makes about 2 pints

2 cups of grapefruit juice (and some pulp if you’d like)
2 cups of water
2 cups of sugar
2 rosemary sprigs
2 shots of tequila

In a small pot, combine the juice, water, sugar, and rosemary. Bring to a boil, and then simmer on low for 10 minutes. Let steep for an additional 10-20 minutes, toss in some tequila, 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.

Oh right, and why are my sorbets cheap? I forage for my fruit. The wife calls it stealing, but English is her third language, so what does she know? Foraging ensures the fruit is ripe, and that the juice will be superior to store bought. I make two pints of sorbet for about $0.25. You probably have some neighbors with grapefruits around, maybe even some rosemary too, so don’t be shy.
-The Husband


  1. Well done on rationalizing stealing, GG. Also, where did KK get such American memories? Wheat fields? Tire swings? That sounds downright Midwestern. Have you been keeping things from us?

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  3. Making this weekend with my last 10 lbs. of parking lot fruit!