Ingredients for Pink Grapefruit Sorbet With Lavender
- 4 Pink Grapefruits, juiced (about 1 1/2 cups juice)
- 2 tablespoons dried culinary lavender buds
- Sugar
- Lemon Juice
- Grand Marnier
- Lavender Flowers
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How to Make Pink Grapefruit Sorbet With Lavender
- In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is clear. Remove from heat.
- Add the dried lavender buds to the sugar syrup and let it steep for at least 15 minutes to infuse the flavor. Strain the syrup through a fine-mesh sieve to remove the lavender buds, discarding the buds.
- In a blender or food processor, combine the grapefruit juice and the lavender-infused syrup.
- Blend until thoroughly combined.
- Pour the mixture into a shallow freezer-safe container. Freeze for 2-3 hours, stirring every 30-45 minutes to break up ice crystals for a smoother sorbet. This process is key to the desired texture!
- Once the sorbet is mostly frozen, but still slightly soft, churn in an ice cream maker according to the manufacturer's instructions.
- Transfer the sorbet to an airtight container and freeze for at least 2 hours to allow it to firm up before serving. Garnish with fresh lavender sprigs (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
301g
Fat
0g
Carbs
29g
