Strawberry-grapefruit sorbet
6 servings
60 minutes
Strawberry-grapefruit sorbet is a refreshing dessert with bright citrus and berry notes. Its history traces back to European cuisine, where the combination of sour and sweet flavors is valued for its sophistication. Grapefruit adds a slight bitterness and refreshing tartness to the sorbet, while strawberry softens the taste with its natural sweetness. Lemon juice enhances the freshness, and adding a small amount of vodka makes the texture smoother and prevents excessive ice formation. This sorbet is perfect for summer days, served as a standalone dessert or as an accompaniment to fruit salads and light festive treats. It refreshes and invigorates beautifully, leaving a pleasant fruity aftertaste.
1
Carefully cut four strips of zest from the grapefruit peel (about 10 cm long and 2.5 cm wide), avoiding the white part of the peel. Squeeze 2 cups of juice from the grapefruits.
- Grapefruits: 2 pieces
2
In a saucepan, mix sugar and water. Stir occasionally until the sugar dissolves. Let the syrup boil for 5 minutes. Remove the saucepan from the heat.
- Sugar: 1.5 glass
- Water: 1.5 glass
3
Make 1 1/4 cups of strawberry puree. Add zest, grapefruit juice, strawberry puree, vodka, and lemon juice to warm sugar syrup. Let it sit for a while (from 30 minutes to 1 hour - depending on how strong you like the grapefruit flavor).
- Strawberry: 450 g
- Grapefruits: 2 pieces
- Vodka: 3 tablespoons
- Lemon juice: 2 teaspoons
4
Place the grapefruit-strawberry sorbet in the refrigerator. Then strain and freeze in an ice cream maker. This is certainly easier. But you can also make sorbet in the freezer. For this, you need to stir the mixture every hour to prevent ice crystals from forming.
