Grapefruit Sorbet

Ingredients

• 1.25 cups granulated sugar
• 0.75 cups water
• 6 large grapefruit – zested, then juiced to yield 3 cups juice
• 1 medium lemon – juiced to yield 2 tbsp juice
• 0.125 tsp fine sea salt

Instructions

1. Wash the grapefruits and lemon. Finely grate 2 tsp zest from the grapefruits (avoid the white pith), then juice the grapefruits to yield 3 cups; strain out seeds and excess pulp. Juice the lemon to yield 2 tbsp and set aside.
2. Combine the sugar, water, grapefruit zest, and salt in a small saucepan. Heat over medium, stirring, until the sugar dissolves and the syrup just simmers, 3–5 minutes.
3. Remove from heat and let the zest steep in the syrup for 15 minutes, then strain out the zest and cool the syrup to room temperature.
4. Stir the cooled syrup into the strained grapefruit juice and add the lemon juice. Taste; the mixture should be pleasantly sweet-tart, slightly sweeter than you want when frozen.
5. Chill the base in the refrigerator until very cold, at least 3 hours (or set the bowl over an ice bath and stir until thoroughly chilled, 15–20 minutes).
6. Churn the mixture in an ice cream maker until softly frozen and airy, 20–25 minutes, or until it reaches a thick, soft-serve consistency.
7. Transfer to a chilled container, press parchment directly on the surface, and freeze until firm enough to scoop, 2–3 hours. Scoop and serve.