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During culinary school I tasted many different and very often surprising preparations. Being used to more common flavours like raspberry or lemon, I tasted my first grapefruit sorbet. It tasted like nothing before and opened up my mind to the variation of ingredients.

Grapefruits have a very refreshing taste with a bit of bitterness. In this recipe the sugars are balanced in a way that the sorbet is not too sweet and the grapefruit keeps its zing!

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Grapefruit Sorbet

Preparation time 20 minutes
Cooking time 10 minutes
Passive Time 6 hours 45 minutes
Total time 7 hours 15 minutes
Servings 6 people




  • - Mix together the 30g of sugar with the 3g of Super Neutrose.
    - Measure the water into a pot, add the mixture to the water whisking.
    - Let bloom for 15 min.

Making the Sorbet Base

  • - Mix together the rest of the dry ingredients.
    - Heat the water water mixture over medium heat.
    - Add the mixed dry ingredients at 40°C (104°F) whisking.
    - Heat the mixture to 85°C (185°F) whisking.
    - Add the grapefruit juice.
    - Blend with a hand blender.


  • - Transfer to a container, cover with cling film contacting the surface of the preparation.
    - Keep in the fridge overnight or at least for 6h.

Churning & Storage

  • - Blend preparation with hand blender.
    - Churn in ice cream machine according to manufacturer´s instruction.
    - Transfer to a container, cover the sorbet with baking paper contacting its surface. Additionally close the container with a lid.
    Covering the surface of the sorbet with baking paper helps prevent ice crystals from forming.

  • Voilà!
    Did you like this recipe? Please let us know in the comment section below if you have any suggestions!
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