Grapefruit Mint Sorbet | Oleander + Palm

I don’t know what I love more about this recipe, the pretty peachy pink color or the taste. Ok, taste wins because this sorbet is so bright and fresh. Sweet, tangy grapefruit paired with refreshing mint make this delicious icy dessert. I do love chocolate, but if this sorbet and a slice of chocolate cake were put in front of me, I’d probably go with this Grapefruit Mint Sorbet. No lie, it’s that good friends.

This sorbet has simple ingredients and is very easy to make.

Grapefruit Mint Sorbet

4 cups of grapefruit juice (2 16 oz. bottles of Natalie’s Orchid Island 100% Grapefruit Juice)

1 1/2 cups of sugar

2 tbsp. finely chopped mint

a pinch of salt

Pour 1 cup of the juice along with the sugar, mint and salt into small pot. Bring to a boil and boil for just one minute. Allow the syrup to cool completely. Pour through a strainer to remove the mint leaves. In a large bowl combine the remaining juice and syrup. Chill in the fridge for at least 1 hour.

Following the instructions of your ice cream maker, freeze the sorbet. I have a Cuisinart Freezer and it took about 20-25 mins to freeze this sorbet completely. Transfer the sorbet to an air tight container and freeze in the freezer for a couple more hours before serving.

This recipes makes 4-6 generous servings. Garnish with a couple fresh mint leaves.

I found this little metal cup caddy at the antique mall for just $10. I gave it a quick coat of rose gold spray paint, and now it’s perfect for serving my sorbet in little vintage milk glass glasses.

This post is sponsored by Natalies’s Orchid Island Juice Company. Thank you for supporting the companies that help make this blog possible.

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