Ingredients
Method
1.Stir sugar and the water in a medium saucepan over medium heat until sugar dissolves. Cool to room temperature.
2.Stir juice and rosewater into sugar syrup. Pour mixture into an ice-cream machine; churn following manufacturer’s instructions. If you don’t have an ice-cream machine, pour the mixture into a shallow dish; cover with foil, freeze until just firm. Coarsely chop sorbet, beat in a small bowl with an electric mixer until smooth. Return mixture to the dish; cover, freeze until firm.
3.Serve scoops of sorbet in serving glasses.
You will need about four grapefruit for the amount of juice required in this recipe.
Note
