Cinnamon-Grapefruit Sorbet

• 2-1/2 cups (600 ml) Ruby Red Grapefruit Juice
• 2 cups (475 ml) water
• 1-3/4 cups (425 ml) sugar
• 4 inches of Cinnamon bark
• 1-1/2 tsp (7 ml). ground cinnamon
• 3 tbsp (45 ml). vodka

1. Break up the cinnamon bark into small bits, and put in sauce pan with water, sugar, and ground cinnamon.
2. Bring mixture to a low boil stirring until all sugar is dissolved.
3. Let simmer an additional 2 minutes to extract the cinnamon flavor.
4. This creates a cinnamon flavored simple syrup.
5. Cool the simple syrup.
6. Add 1-1/2 cups (350 ml) of simple syrup to the grapefruit juice and stir together.
7. Add additional syrup to taste.
8. Add the vodka.
9. Put mixture in refrigerator until well chilled.
10. Pour mixture into an ice cream maker and operate until the sorbet is a thick slush.
11. Put sorbet into containers and freeze overnight.
12. Sorbet will not harden completely due to the vodka and will be easy to scoop and serve.
13. Suggested serving is a small scoop decorated with a piece of cinnamon bark.

red grapefruit juice, water, sugar, cinnamon bark, ground cinnamon, vodka

Taken from online-cookbook.com/goto/cook/rpage/001C20 (may not work)