Editor's note: The sorbet may take longer than 4 hours to completely firm up. Freeze it overnight if it looks and feels too soft to scoop.
3 tablespoons fresh lemon juice
1⁄2 cup light corn syrup
2/3 cup sugar
Optional aromatics: A few sprigs of tarragon, basil, or lavender; or 1⁄2 half vanilla bean split, seeds removed
1⁄4 cup vodka
- Prep: With a peeler, remove 3 strips of zest from 1 grapefruit. Cut all of the grapefruits in half and squeeze 3 cups of juice from them.
- Cook: Combine the grapefruit juice, zest, lemon juice, corn syrup, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Transfer to a medium bowl, add the aromatics, if using, and let cool.
- Chill: Remove the grapefruit zest. Place the sorbet base in the refrigerator and chill for at least 2 hours.
- Freeze: Remove the sorbet base from the refrigerator and strain out any aromatics. Add the vodka. Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the sorbet base into
the canister and spin just until it is the consistency of very softly whipped cream. Pack the sorbet into a storage container. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Excerpted from Jeni's Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright © 
- Desserts, Frozen
- Makes about 1 quart