Pink Grapefruit And Basil Sorbet

Servings: Serves 8

Nutritional Information:

Per 100g

Calories 180 Fat 0g Saturates Carbohydrates 44g Sugars 44g Protein 0g Salt 0.07g




In a saucepan, mix together the sugar and water. Heat gently, stirring, until all the sugar has dissolved.


Bring the syrup to the boil and add the zests and basil to the pan. Stir well and remove from the heat to infuse for 30 minutes.


Once cooled, strain the syrup to remove the basil and add the grapefruit and lime juices to the syrup and mix again.


Pour the sorbet into a tub lined with cling film and freeze for 2 hours. After this time, use a fork to mix the partially frozen sorbet and break up the ice crystals.


Repeat this process every couple of hours until almost frozen, and leave to freeze completely overnight.


Remove from the freezer 10 minutes before serving.


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