Ruby Red Grapefruit Sorbet(To Top Flourless Chocolate Cake Or A Choc Gateaux)

• 2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice
• 1 tsp. grapefruit zest (zest before juicing grapefruit)
• 1/2 cup water
• 1 cup granulated sugar
• 1 tbs. vodka
• 1 tsp. grenadine (optional)

1. Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
2. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.
3. Pour chilled mixture into container of an ice cream machine and churn until frozen.
4. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

ruby grapefruits, water, sugar, vodka, grenadine

Taken from www.epicurious.com/recipes/member/views/ruby-red-grapefruit-sorbet-to-top-flourless-chocolate-cake-or-a-choc-gateaux-50007933 (may not work)