Grapefruit Sorbet: A Refreshing and Tangy Frozen Treat

Cut the grapefruits in half and juice them until you have about 2 cups of juice. Strain the juice to remove pulp and seeds if desired.
Grate the zest of one grapefruit for added aroma and flavor.
Make the Syrup:

In a small saucepan, combine the honey (or sweetener) with water and heat over medium heat. Stir until the sweetener dissolves completely, creating a light syrup. Allow it to cool.
Combine Ingredients:

In a mixing bowl, whisk together the grapefruit juice, syrup, lemon juice, and grapefruit zest. Adjust sweetness to taste.
Churn the Sorbet:

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes, until it reaches a sorbet consistency.
Freeze and Serve:

Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to firm up.
Scoop into bowls or cones and serve garnished with fresh mint or a grapefruit slice.
Serving and Storage Tips: