Home Recipe ContentRed Grapefruit Sherbert

Red Grapefruit Sherbert

Published : May 18, 2015

This red grapefruit sherbert recipe makes for an impressive and tasty dessert experience.

Preparation time: 15 minutes

Freeze time: 4 hours minimum

Makes: Approx 2 litres



This recipe uses approximately 8 large red grapefruit.  The number may vary depending on the amount of juice in the fruit.

4 red grapefruit, peeled and segmented without membrane
2 ½ cups of red grapefruit juice
1 ½ cups caster sugar
Finely grated rind from 2 grapefruit
½ cup water
4 egg whites
1 red grapefruit, segmented, to serve

Kirsch liquor to serve if desired


  • Place segments in a measuring jug; add enough juice to make 2 cups.  Place into a food processor and blend until segments are pulped.
  • In a small saucepan over a low heat, combine the caster sugar, rind and water, stirring until the sugar has completely dissolved.
  • In a large bowl stir together the blended pulp, remaining juice and sugar syrup.  Place in the fridge to cool.
  • Whisk egg whites until firm frothy peaks form.  Add the egg whites to the juice mixture from the fridge and whisk together until well combined.  Pour into a large baking tray (40cm x 25cm), place into freezer.
  • Remove sherbet from freezer after approx 1 hour, or when a thin layer of ice is frozen on top.  Break up ice crystals, whisk mixture together until smooth, return to freezer for 1 hour and whisk again.  Using a fork, repeat this process 2 more times.  If freezing overnight, cover with a piece of baking paper or plastic.
  • Serve sherbet with fresh segments of red grapefruit.  Drizzle with 1 tbsp of Kirsch if desired.

Tip:  Sherbet can be frozen overnight, allow to sit in the fridge for 10 minutes before serving if too firm to scoop.

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