You are here: Home » Recipes » Grapefruit Sorbet Grapefruit Sorbet Recipe by Jeff WolfeKitchen Tested Yield 8 servings Prep 15 mins Cook 0 mins Refreshing and light, this sorbet is the perfect dessert after a heavy holiday meal. Mark Boughton PrintEmail Serve this refreshing dessert with blackberries and crisp cookies. If you've made the sorbet ahead, soften it for 5 minutes at room temperature before serving. Texas Rio Stars will make the best version. Ingredients 2 large red or pink grapefruits1/3 cup sugar1/3 cup honey1/4 cup water2 egg whites, at room temperature Instructions Section grapefruit. Squeeze juice from membranes. Place grapefruit sections and juice in a large blender; blend until pureed, about 30 seconds. Bring sugar, honey and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Boil 1 minute without stirring. Remove from heat. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Reduce speed to medium and beat in sugar mixture in a slow, steady stream. Continue beating 5 minutes, scraping down sides of bowl. Fold egg white mixture into puréed grapefruit. Chill at least 6 hours or overnight. The mixture may separate while chilling; whisk until smooth before freezing. Freeze in an ice-cream maker according to manufacturer’s instructions. Serve at once or freeze for up to 3 months. Recipe by Bruce Weinstein and Mark Scarbrough.