Pink Grapefruit Basil Sorbet (Printable)

A vibrant sorbet combining tangy pink grapefruit and aromatic basil, perfect for a light, refreshing finish.

# What You Need:

→ Sorbet Base

01 - 1 cup water
02 - 3/4 cup granulated sugar

→ Citrus

03 - 2 cups freshly squeezed pink grapefruit juice (about 3–4 large grapefruits)
04 - 2 teaspoons finely grated grapefruit zest (from 1 pink grapefruit)

→ Herbs

05 - 1/2 cup fresh basil leaves, loosely packed

→ Optional

06 - 1 tablespoon lemon juice (to balance sweetness, if needed)

# Steps:

01 - Combine water and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly until sugar completely dissolves. Remove from heat immediately.
02 - Add fresh basil leaves to the hot syrup, pressing gently with a spoon to release essential oils. Cover and steep for 10 minutes to extract aromatic flavors.
03 - Pour the syrup through a fine mesh strainer into a clean mixing bowl, pressing to extract all liquid. Discard the steeped basil leaves.
04 - Whisk the freshly squeezed pink grapefruit juice, grated zest, and optional lemon juice into the basil-infused syrup until fully incorporated.
05 - Cover the bowl and refrigerate for at least 1 hour until the mixture reaches 40°F throughout, ensuring proper churning texture.
06 - Transfer the chilled base to an ice cream maker and churn according to manufacturer instructions, typically 20–25 minutes, until achieving soft-serve consistency.
07 - Move the churned sorbet to a freezer-safe container, seal tightly, and freeze for minimum 3 hours until firm enough to scoop.
08 - Let the sorbet rest at room temperature for 5 minutes before scooping to achieve ideal texture. Serve immediately in chilled bowls.

# Expert Hints:

01 -
  • The unexpected basil partnership transforms grapefruit from breakfast fruit into something sophisticated and memorable
  • This sorbet freezes beautifully, meaning you can pull together an impressive dessert weeks before guests arrive
  • Its the perfect way to use up an abundance of grapefruit when they're in season and ridiculously sweet
02 -
  • The steeping time for basil makes or breaks this recipe—too short and you wont taste the herb, too long and it becomes overwhelming
  • Sorbet texture is all about temperature—if you freeze it solid, those 5 minutes of softening time are non-negotiable for scooping
  • Without an ice cream maker, you can still make this work by freezing in a shallow dish and vigorously stirring every 30 minutes until smooth
03 -
  • Clean your grapefruits thoroughly before zesting—you want the aromatic oils, not the wax coating
  • If making without an ice cream maker, use a metal pan—its superior conductivity helps the mixture freeze faster and more evenly

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