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Grapefruit and Gin Sorbet

Submitted by Sue Moore 11 June 2009

Serve in tall glasses - frosted if you wish around the rim - and garnish with a sprig of fresh mint.



14oz tin grapefruit segments or two fresh grapefruit,12 oz water,8 oz caster sugar,5 fl oz dry gin,fresh mint


Boil the water and caster sugar together for 5 mins on a fast boil. Cool. Put the contents of the grapefruit tin into a liquidiser or peel and segment the fresh grapefruit. Combine the syrup and grapefruit in the liquidiser to a puree. Add 5 fl oz dry gin, transfer to a freezer dish and then freeze until 'mushy' and partly frozen - about 2 hours. Whip like mad and return to the freezer overnight. Transfer to the 'fridge about 30 minutes before serving to soften. You cannot add more gin because it won't freeze!

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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