Tart and refreshing, this grapefruit sorbet with basil is the perfect finish to any summer meal.
1 1/2 cups water
1 1/2 cups sugar
1 1/2 cups fresh grapefruit juice (about 4 to 5 ruby red grapefruits)
Zest of 1 to 2 lemons
1/4 cup limoncello
3 tbsp. chopped basil leaves
Basil leaves, for garnish (optional)
Grapefruit slices, for garnish (optional)
To make the simple syrup: add water and sugar to saucepan over medium high heat. When sugar dissolves, remove from heat and let cool completely.
Add simple syrup, grapefruit juice, lemon zest, limoncello and basil to bowl. Whisk to combine. Transfer to plastic container. Cover and freeze until firm, about 6 to 8 hours.
Remove from freezer and let sit at room temperature for a few minutes. Break into pieces with fork and transfer to food processor. Pulse until smooth. Transfer back to plastic container. Cover and freeze until firm, about 2 to 4 hours. Scoop into serving dishes and garnish with sprig of basil and a small slice of grapefruit, if desired.
Yield: Makes 4 cups.