Lemon and Grapefruit Sorbet Recipe

• 2 ½ cups of water
• 1 cup of white sugar
• ½ cup of sour grapefruit juice
• 2 tablespoons lemon juice
• Zest of 1 lemon or ½ grapefruit

Place the water & sugar in a pot and boil for 5 minutes until the sugar is all disolved. Remove from the heat, allow to cool, add the zest and juices.

Pour into an ice cream machine and churn according to the regular instructions or freeze the syrup in a large metal bowl or tray that fits into your freezer, until the sorbet has half frozen (the top will look crystalised) - this should take around 1 to 3 hours. Using a whisk, or food processor beat the sorbet till light, fluffy and smooth then put back in the freezer. Repeat two more times.

Transfer the sorbet into a smaller container and cover until you're ready to serve.

(Serves 6)