I consider myself a cocktail enthusiast, even though I’m a homebody. If I’m going to bother going out and having a cocktail, I’d rather have a beautifully crafted one than a free round of well drinks. Greyhounds are a refreshing combination of gin and grapefruit juice, and with the herbaceous fruitiness of tonic and some fresh mint, I decided I’d take a killer cocktail and turn it into a sorbet. Try it with some gin poured over for an even more grown up take on one of my favorite summer treats.
For 2 cups of sorbet
3 cups grapefruit juice, fresh squeezed
1/2 cup sugar
1/4 cup tonic water
10 fresh mint leaves, ripped
Combine all ingredients in a medium pot over medium heat until just simmering. Turn off and cool to room temp, strain into a bowl and bring to room temperature. Then chill fully in the fridge (at least 2 hours).
Add the sorbet to your ice cream maker, per the manufacturer’s guide. Continue mixing for a few more minutes, and transfer to a container. Pop the lid on and freeze for at least 2 hours before serving.
For an adult twist, pour 1 ounce of gin and 2 ounces of soda water over 1 ounce of sorbet for a refreshing cocktail.