Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Slightly tart pink grapefruit sorbet pairs perfectly with creamy vanilla ice cream and bubbly prosecco.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
freeze:
2 hrs 40 mins
total:
3 hrs
Servings:
10
Yield:
2 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.

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Nutrition Facts

208 calories; fat 4g; cholesterol 25mg; saturated fat 3g; carbohydrates 34g; mono fat 1g; insoluble fiber 2g; sugars 30g; protein 2g; vitamin a 1306.3IU; vitamin c 30.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 14.9mcg; vitamin b12 0.1mcg; sodium 19mg; potassium 208mg; calcium 58mg; iron 0.5mg.
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