Let me tell you. This sorbet right here is heaven.
First off, I can’t even tell you how easy it is to make your own sorbet at home! Get ready for a flood of these sorbet recipes this summer! Secondly, this grapefruit and pomelo combo with the sparkling wine make for the perfect indulgent treat without the guilt.
The one time I had a grapefruit before this was in middle school. I’m three years out of college, so that was a LONG time ago. My parents were out of town and I was staying with a friend. Her mom handed me a plate with this huge grapefruit half just sitting there with a spoon stuck in it. I didn’t even realize people ate grapefruit that way! Needless to say, I added a lot of sugar on top to stomach it down.
So ever since then I have avoided the huge fruit, imagining the bitterness of the inside.
But then my friend had a “Chopped: Cocktail Edition” party at her house for her birthday. We were all to bring mystery ingredients and one of mine was the pomelo. I grabbed it from Trader Joe’s having never even heard of one. Lo and behold, it’s related to a grapefruit and it had this wonderfully sweet flavor. This is what made me decide to give grapefruit another try.
This sparkling grapefruit sorbet is a must try for the spring and summer months!
Look out for my next post to see how you can incorporate this into a fun drink for Cinco de Mayo!
Sparkling Grapefruit Sorbet
- 2 grapefruit juiced
- 1 pomelo juiced
- 1 lime juiced
- 1/3 cup water
- 3/4 cup sugar heaping
- 8 mint leaves
- 1 large egg
- 1 3/4 cup sparkling wine or prosseco We used Barefoot Prosecco but feel free to use any sparkling wine that you enjoy drinking.
- 2 mint sprigs
Juice all fruits into a medium bowl. I had to squeeze the pomelo right through my fingers because of the dense rind. You will want about 2 1/4 cups total juice. Reserve any remainder.
Strain juice through fine mesh to remove pulp and set aside in a closeable container.
Make your simple syrup: Mix water and sugar in a small pot. Stir in the 8 mint leaves. Stir constantly over low heat until the mixture is homogeneous, about 10 minutes.
Remove from heat and mix with juice. Remove mint leaves with fork or by using strainer.
Check the sugar levels with egg-float test: Gently drop an uncooked egg into your mixture. DO NOT CRACK THE EGG. The egg should float in your mixture, so make sure the depth of your container is deep enough that the egg won't be resting on the bottom.
Pour the sparkling wine in until the egg only shows about a nickel-sized portion floating above the surface.
If the egg is showing less than that amount, add in more sugar water. If the egg is showing more (and you have no more sparkling wine), add in some grapefruit, pomelo or lime juice until the correct ratio is reached.
Place the mint sprigs in the juice mixture and put in the fridge to cool down, minimum 2 hours.
Use ice cream maker according to manufacturer directions. Mine took about 30-40 minutes to become more solid like sorbet.
Immediately place finished sorbet in the freezer to set, minimum 3 hours.
Top with frozen berries, mint, honey, granola, or any other favorite sorbet toppings!