Blueberry Sorbet and Pink Grapefruit Sorbet Coupe

1. 1

   Combine all ingredients in medium bowl.

2. 2

   Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight.

3. 3

   Transfer mixture to blender or processor.

4. 4

   Blend until mixture is smooth but specks of blueberry are still visible.

5. 5

   Transfer to ice cream maker; process according to manufacturer's instructions.

6. 6

   Spoon sorbet into container.

7. 7

   Cover and freeze until firm, at least 3 hours.

8. 8

   Using knife, cut peel and white pith from grapefruit.

9. 9

   Working over bowl, cut between membranes to release segments.

10. 10

    Squeeze any juice from membranes into bowl.

11. 11

    Discard any seeds.

12. 12

    Cut each segment into pieces; add to bowl.

13. 13

    Transfer contents of bowl to 4-cup glass measuring cup.

14. 14

    Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use).

15. 15

    Add 3/4 cup plus 1 tablespoon sugar and vodka.

16. 16

    Blend until almost smooth and sugar dissolves, about 2 minutes.

17. 17

    Taste and add more sugar by tablespoons, if desired; blend to combine.

18. 18

    Transfer to ice cream maker; process according to manufacturer's instructions.

19. 19

    Spoon sorbet into container.

20. 20

    Cover and freeze until firm, at least 3 hours.

21. 21

    (Sorbets can be made 1 day ahead.)

22. 22

    Arrange 1 scoop of each sorbet in dessert goblets.

23. 23

    Garnish with fresh blueberries and grapefruit segments, if desired.

* Per serving · 4 servings · Values may vary.