GRAPEFRUIT, MINT + TONIC WATER SORBET

GRAPEFRUIT, MINT + TONIC WATER SORBET // THE KITCHY KITCHEN

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.

GRAPEFRUIT, MINT + TONIC WATER SORBET // THE KITCHY KITCHEN

GRAPEFRUIT, MINT + TONIC WATER SORBET // THE KITCHY KITCHEN

INGREDIENTS

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

DIRECTIONS

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.