Pink Grapefruit Sorbet

Refreshing. Tart. Sweet.

Yield: 2 cups

1 large grapefruit

1 cup granulated sugar*

1 cup water

Bring sugar and water in saucepan to a boil, then reduce heat and simmer until sugar has dissolved. Set aside and let cool. Meanwhile, zest grapefruit, set zest aside. Juice grapefruit, should yield about 3/4 to 1 cup. Stir together juice, zest, and sugar water. Pour into ice cream maker and let it spin for about 30 minutes. Store in airtight container in freezer. 

Note: * I'm thinking of reducing sugar down to 1/2 cup but not sure how it'll affect the consistency??? May end up more ice-y and hard to scoop.