Many people say that sorbet can’t be done without an ice cream maker, but this recipe proves otherwise. Using just four ingredients, you can create this sweet-and-sour showstopper with just a couple of hours’ freezing time. Note: This recipe doubles the amount of simple syrup you’ll need. You can refrigerate the remaining syrup to make more sorbet within two weeks.
FOR THE THYME SIMPLE SYRUP
½ cup sugar
¼ cup water
1 fresh thyme sprig
FOR THE SORBET
Juice of 6 pink grapefruit
¼ cup thyme simple syrup
TO MAKE THE THYME SIMPLE SYRUP
In a small saucepan, combine the sugar, water, and thyme. Bring to a boil, turn off the heat, and refrigerate, thyme sprig included, until cold. Strain the thyme sprig from the syrup.
TO MAKE THE SORBET
1 In a blender, combine the grapefruit juice and ¼ cup of simple syrup, and process.
2 Transfer to an airtight container and freeze for 3 to 4 hours, until firm. Serve.
Substitution tip: Try this with other citrus fruits, such as oranges, lemons, or limes, for an equally delicious treat.
Per Serving Calories: 109; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 26g; Fiber: 0g; Protein: 1g; Phosphorus: 29mg; Potassium: 318mg; Sodium: 2mg