Viking Chef Chris Green puts the Ruby Red grapefruits from Mission, Texas to work in this recipe for Grapefruit Sorbet.


  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon grapefruit zest (zest before juicing grapefruit)
  • juice of 2 grapefruits or 1 1/2 cups pink grapefruit juice
  • 1 tablespoon vodka
  • 1 teaspoon grenadine optional


  1. Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
  2. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees F.
  3. Pour chilled mixture into the container of an ice cream machine and churn until frozen.
  4. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. Sorbet will keep frozen for up to 3 days.