I love this sorbet because you get the grapefruit juice but with less bitterness. Plus I love the texture of the frozen sorbet. Mmm! We use a lot less sugar than the original recipe called for. It's a good balance between sweet and tart. If you want it more tart, add less sugar, if you want it more sweet add more sugar.
Recipe adapted from Key Ingredient
4 large ruby grapefruits, juiced or 3 cups pink grapefruit juice
2 tsp. grapefruit zest (zest before juicing grapefruit)
1 cup water
½ cup granulated sugar
Combine the sugar and water in a small saucepan: bring to a boil and stir to dissolve sugar. Cool completely.
Combine the grapefruit juice, zest and sugar/water mixture in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a large bowl filled with ice water until 40 degrees.
Pour chilled mixture into container of an ice cream machine and churn until frozen.
Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up.