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Ruby Grapefruit with Ginger Sorbet
By Chef Chris Faulkner


3 cups Grapefruit juice freshly squeezed
3/4 cup Sugar
1 tablespoon Ginger Root grated
mint sprigs, optional garnish


In a small saucepan combine 1 cup of the grapefruit juice, the sugar, and the ginger. Boil the mixture, stirring, until the sugar is dissolved. Remove the pan from the heat and let the mixture cool completely. Pour the mixture through a fine sieve into a bowl or large glass measure, stir in the remaining 2 cups grapefruit juice and chill the mixture, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

As well as a light, refreshing dessert, a small scoop of mildly sweetened sorbet is a classic palate cleanser between the appetizer and entree course.