red grapefruits cut in half


This will be the most hated recipe on and for that, I offer no apologies.

In America, no other fruit divides families or fuels more hatred than the grapefruit. It has been called disgusting, dangerous and a breakfast-time abomination. One poll showed that more people despise grapefruit than brussel sprouts. At Slate  KATY WALDMAN  writes:

..grapefruit tastes more like a bad-tempered orange soaked in kerosene, like a pack of stale Warheads rehydrated in vinegar, like a sock filled with battery acid.

I’m not here to convince you that grapefruit is wonderful ‘when it’s prepared correctly.’ Or go on about all the vitamin C, fiber, antioxidants and blah blah blah reasons it’s good for you. Grapefruit is like God, either you believe or you don’t.

So for all you grapefruit lovers out there – this one is for you.

As for the alcohol, feel free to use anything that appeals to you. Campari and Aperol give the sorbet a wonderful refreshing bitterness much like a summertime spritz. Rum, tequila or mezcal would be interesting substitutions but it won’t have the same tart/sweet interplay that you get by combining ripe grapefruit with bitters.

It’s a bracing not overly sweet sorbet – perfect as a palate cleanser. Serve it up after a big blowout meal or drown a scoop with a shot of gin or vodka for a refreshing riff on summertime cocktails.



A bracing sorbet for grapefruit lovers!  Sweet red grapefruit and bitters are combined into a creamy sorbet that is the perfect refreshing palate cleanser.  It’s the perfect follow up after a big meal.  Or drop a small scoop into a glass of prosecco for an icy spritz. 




  • 300g  water
  • 300g  sugar
  •     9g  tapioca starch
  •   68g  light corn syrup


  • 460g  red grapefruit juice (fresh)
  •    17g  Campari or Aperol
  •            the sugar syrup (see above) 



Make the sorbet syrup.  Combine water with sugar, tapioca starch, and corn syrup in a small saucepan over medium heat.

Stir continuously for about 8-11 minutes until the mixture just starts to boil.  Once the texture of the sugar syrup becomes thicker and viscous (or hits 212 degrees if you are using a thermometer)  take it off the heat. 

Let it cool to room temperature then refrigerate for a minimum of 4 hours to a maximum of 24 hours.


Thoroughly mix the grapefruit juice with the sorbet syrup and Campari.


Process in your ice cream maker according to the manufacturer’s instructions. 

The sorbet is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes in most machines)  It will have a creamy texture.

Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)


  • Make sure the grapefruit is very red and very ripe otherwise the sorbet won’t have enough sweet notes.  
  • Feel free to use Campari, Aperol or substitute any alcohol you wish as long as the amount remains the same as in the recipe.  Alcohol depresses the freezing point, so too much and the sorbet won’t freeze.  Too little and the sorbet will be icy. 

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