- Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
- Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don’t overdo it.)
- Pour into the container of an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a container and freeze until firm before serving.
TipsIf you do not have an ice cream maker, pour sorbet base into a 9-inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. Process sorbet in a food processor with the knife blade attachment until smooth but frozen.
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