Ingredients:

  • 3 cups fresh pink grapefruit juice
  • 1 cup granulated sugar
  • 0.5 cup water
  • 1 tbsp grapefruit zest
  • 0.125 tsp fine sea salt

Instructions:

  1. Zest the grapefruit. Collect 1 tbsp of zest until the white pith is almost visible. Note: Avoid the white pith as it is incredibly bitter.
  2. Create the syrup. Combine 1 cup granulated sugar, 0.5 cup water, and the zest in a small saucepan.
  3. Simmer the mixture. Heat over medium for 5 minutes until the sugar is completely dissolved and shimmering.
  4. Juice the fruit. Squeeze enough pink grapefruits to get 3 cups of juice.
  5. Combine the base. Whisk the fresh juice, warm syrup, and 0.125 tsp fine sea salt in a large bowl.
  6. Chill the mixture. Place the bowl in the fridge for 2 hours until the liquid is cold to the touch.
  7. Strain the zest. Pour the mixture through a fine mesh sieve to remove the solids.
  8. Start the freeze. Pour the liquid into your ice cream maker or a shallow metal pan.
  9. Churn or stir. Churn for 20 minutes or stir with a fork every 30 minutes until it looks like a thick, velvety slush.
  10. Final set. Transfer to a container and freeze for 4 hours until firm enough to scoop.