This sorbet has simple ingredients and is very easy to make.
Grapefruit Mint Sorbet
4 cups of grapefruit juice (2 16 oz. bottles of Natalie's Orchid Island 100% Grapefruit Juice)
1 1/2 cups of sugar
2 tbsp. finely chopped mint
a pinch of salt
Pour 1 cup of the juice along with the sugar, mint and salt into small pot. Bring to a boil and boil for just one minute. Allow the syrup to cool completely. Pour through a strainer to remove the mint leaves. In a large bowl combine the remaining juice and syrup. Chill in the fridge for at least 1 hour.
Following the instructions of your ice cream maker, freeze the sorbet. I have a Cuisinart Freezer and it took about 20-25 mins to freeze this sorbet completely. Transfer the sorbet to an air tight container and freeze in the freezer for a couple more hours before serving.
This recipes makes 4-6 generous servings. Garnish with a couple fresh mint leaves.
I found this little metal cup caddy at the antique mall for just $10. I gave it a quick coat of rose gold spray paint, and now it's perfect for serving my sorbet in little vintage milk glass glasses.