This tart sorbet is great on its own as a palate cleanser, but it tastes even better when paired with store-bought vanilla ice cream. Whichever kind of grapefruit you use—pink, white, ruby red, or yellow—the hibiscus ensures a lovely deep-pink color. If you don't have an ice cream maker, turn the sorbet into a granita by freezing it in a 9x9x2" metal pan and mashing any big chunks with a fork after 1 hour. Freeze for 1 hour more, then scrape until it's as flaky as shaved ice.
Recipe information
Yield
Makes 2 quarts
Ingredients
Special Equipment
Preparation
Step 1
Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.
Step 2
Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour.
Step 3
Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.
Step 4
To serve, spoon across ice cream and sorbet to form swirled scoops.
Recipe notes
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