Half Hour Meals is just full of wonderful recipes. The one I chose to prepare in the wee hours of the morning is one of ibozo’s, Lemon Sorbet, and I had been thinking about it for a long time. The thing is, I had used up my lemons the day before and decided to substitute pink grapefruit in place of the tart lemons. 
That should have given me a clue to reduce the sugar but it was pretty late and that’s the fun of a recipe you haven’t made before, you can adapt it to fit the supplies on hand.
The process was very straightforward. As soon as the simple syrup cooled, I poured in the freshly-squeezed grapefruit juice and zest (I was assailed by the fruity aroma), 
and poured the liquid into the frozen bowl of my ice cream maker. It’s electric so I did not need to churn manually for 25 minutes. I turned it on, checked the progress a few times and then transferred it to a container which I then placed into the freezer overnight.
Grapefruit, lemon, lime and orange sorbets are perfect ways to cleanse one’s palate. Sorbet is widely used in between dinner courses and it allows the diner to have a sense of heightened awareness when tasting the next dish. Usually it is only offered one time during the course of an evening.
In the end it was too sweet because I failed to take into account the sweetness of the pink grapefruit. To remedy this I took some ReaLemon juice and sprinkled a few droplets on the top of the sorbet. Presto, perfect! The sweetness was balanced by the tartness of the lemon juice. Since one scoop is usually enough, there’s plenty left in the freezer for a few more servings. Nice to have on hand when guests come over. Give this recipe a try. For orange and grapefruit sorbet, add 1/2 less sugar, and add in a little lemon juice, perhaps 1/2 cup. Very nice.
Tags: grapefruit sorbet, lemon sorbet