Viking Chef Chris Green puts the Ruby Red grapefruits from Mission, Texas, to work in this recipe for Grapefruit Sorbet. Servings: 4 Ingredients: 2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice 1 tsp. grapefruit zest (zest before juicing grapefruit) 1/2 cup water 1 cup granulated sugar 1 tbs. vodka 1 tsp. grenadine (optional) Instructions: Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
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