Ruby Red Grapefruit Sorbet(To Top Flourless Chocolate Cake Or A Choc Gateaux)

1. 1

   Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.

2. 2

   Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.

3. 3

   Pour chilled mixture into container of an ice cream machine and churn until frozen.

4. 4

   Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

* Per serving · 4 servings · Values may vary.

No additional tips available.