Grapefruit Sorbet with Hendrick’s Gin & St. Germain
by Gina Solon
- 2-1/3 cups freshly squeezed grapefruit (4-6 grapefruits will do the trick)
- 2/3 cup sugar
- 1/3 cup raw honey (sweeten to taste)
- One 3 oz. packet liquid pectin
- 2-4 Tbsp. Hendrick's Gin
- Splash of St. Germain (optional)
Combine the grapefruit juice, sugar and raw honey in a medium saucepan and bring to a boil to dissolve the sugar. Remove from heat. Whisk in the pectin and the gin, the St. Germain. Cover and refrigerate until cooled down completely. Freeze the mixture according to your ice cream machine manufacturer’s instructions. Store in pint size containers or in a freezer proof container. Press a piece of parchment paper over the sorbet and then seal it with an airtight lid.
It’ll take between 4-6 hours to firm up in the freezer.