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Minted Grapefruit Sorbet

Refreshing grapefruit sorbet infused with mint.

  • Total Time: 1 hour
  • Yield: 1 1/2 quarts 1x


Units Scale
  • For mint syrup:
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups water
  • 510 fresh mint leaves, torn or thinly sliced (I used spearmint)
  • For Sorbet:
  • 2 cups freshly squeezed grapefruit juice
  • juice of 1 lemon
  • 2 teaspoons vodka, optional


  1. To make mint syrup: Combine sugar and water in a saucepan. Heat over medium, stirring occasionally, until sugar is dissolved. Increase heat to medium-high and bring to a rolling boil. Boil for 1 minute, then turn off heat. Add mint leaves to the syrup, cover pan and allow to steep for 30 minutes. Strain the syrup through a fine mesh sieve into a clean jar or bowl. Chill until ready to use.
  2. To make sorbet: In a large bowl, whisk grapefruit and lemon juices with mint syrup. Cover and place in fridge or freezer to hill until very, very cold. (If using the freezer, check after about 10-15 minutes and stir so it chills evenly.) Churn in an ice cream maker according to manufacturer directions, about halfway through churning add the vodka through the feed hole, if using. Keep churning until sorbet has a soft-serve like consistency. Transfer to an airtight, freezer-safe container and freeze until firm enough to scoop.
  • Author: Lindsey Johnson
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Cuisine: American