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Oroblanco Sorbet


¾ cup sugar
¾ cup water
3 Frieda’s Oroblanco, cut into halves
1 tablespoon fresh lemon juice


Combine the sugar and water in a small heavy saucepan.  Bring to a boil over medium heat, stirring to dissolve the sugar.  Reduce the heat to low and simmer for 5 minutes.  Chill in the refrigerator for 15 to 20 minutes, or until mixture is close to room temperature.

Grate 1 teaspoon of grapefruit peel from 1 of the grapefruit.  Cut all the grapefruit into halves and squeeze the juice.  Pour the juice through a strainer into a large bowl.  You should have about 1¾ cups juice.  Stir in the cooled sugar syrup, grapefruit peel and lemon juice.

Freeze the mixture in an ice cream maker according to manufacturer’s directions. Serve, or freeze in a tightly sealed freezer container until serving time.  Makes 4 servings.

Tip:  To make this ice cream without an ice cream maker, freeze the fruit purée in a shallow metal pan until firm.  Break up the frozen mixture with a fork.  Beat and electric mixer until fluffy.  Cover the mixture and freeze again until firm.  You may repeat the freezing and beating steps for a smoother, finer texture.  Let stand 15 to 20 minutes to soften before serving.

Source: The Purple Kiwi Cookbook, By Karen Caplan