3 large pink grapefruits
3 tablespoons honey (in liquid form)
Black pepper, if desired
1. Remove and discard peels from the grapefruits. See instructions below. Place in a single layer on a microwave-proof dish or a cookie sheet lined with wax paper and freeze for three hours or overnight until solid.
2. Microwave on defrost for 1 minute if you used the microwaveable dish. The sections should be just slightly thawed. If you used a cookie sheet, transfer a single layer of the frozen segments to a plate and defrost for 1 minute; you may need to do 2 batches.
3. If your sections are big, break them up into smaller pieces. Place in a food processor and pulse until finely chopped. Add the honey and process until smooth. You may have to do this process in batches depending on the size of your machine. Place the sorbet in a container and return to the freezer for a few hours or until serving time.
4. Scoop into bowls or serve on top of fresh fruit salad. For a spicy note, sprinkle with ground black pepper, if desired.
Note: If sorbet becomes too hard to scoop, microwave on defrost for one minute. It will keep in freezer for two weeks.
5-6 servings (about 3 cups)
Adapted from brochure from Harry and David’s Fruit of the Month Club Brochure
How to section citrus
2. With a serrated knife, cut a strip around the top of the grapefruit, using a sawing motion. Keep moving down and around the grapefruit until you have reached the bottom. The hope is to remove the skin and the white pith without removing too much of the precious flesh of the fruit. If you have missed any of the pith, cut it off.