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1
Combine all ingredients in medium bowl.
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2
Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight.
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3
Transfer mixture to blender or processor.
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4
Blend until mixture is smooth but specks of blueberry are still visible.
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5
Transfer to ice cream maker; process according to manufacturer's instructions.
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6
Spoon sorbet into container.
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7
Cover and freeze until firm, at least 3 hours.
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8
Using knife, cut peel and white pith from grapefruit.
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9
Working over bowl, cut between membranes to release segments.
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10
Squeeze any juice from membranes into bowl.
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11
Discard any seeds.
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12
Cut each segment into pieces; add to bowl.
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13
Transfer contents of bowl to 4-cup glass measuring cup.
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14
Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use).
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15
Add 3/4 cup plus 1 tablespoon sugar and vodka.
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16
Blend until almost smooth and sugar dissolves, about 2 minutes.
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17
Taste and add more sugar by tablespoons, if desired; blend to combine.
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18
Transfer to ice cream maker; process according to manufacturer's instructions.
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19
Spoon sorbet into container.
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20
Cover and freeze until firm, at least 3 hours.
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21
(Sorbets can be made 1 day ahead.)
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22
Arrange 1 scoop of each sorbet in dessert goblets.
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23
Garnish with fresh blueberries and grapefruit segments, if desired.
