pink grapefruit sorbet

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1 cup sugar (I used 1/2 c sugar and 1/2 c splenda blend for baking)
1/2 cup water
3 long strips of grapefruit peel (not the pith)
3 tablespoons Vodka (optional)
3 cups fresh red or pink grapefruit juice
drop or two of red food coloring (optional)



Using a veggie peeler, remove three long strips of peel (not the pith) from the grapefruits. Set aside. Squeeze out 3 cups of juice from the grapefruits.

In a small saucepan, combine the sugar, water, grapefruit peel and vodka (if using) over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat and allow the syrup to cool. Discard the peels.

Strain the grapefruit juice through a sieve to remove any pulp (discard the pulp). In a large pitcher, stir the sugar syrup mixture into the juice and mix in 1-2 drops of food color, if desired (not too much).

Pour into the container of an ice cream maker and freeze according to manufactures directions. Transfer to a container and freeze until firm. 

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enjoy!

If you do not have an ice cream maker, pour the mixture into a 9 inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In a food processor with the blade attachment, process until smooth but still frozen.