This delicious treat is easily made in a home ice-cream maker or pour mixture into a metal pan and freeze, stirring mixture occasionally until desired frozen consistency.
1 cup sugar
½ cup water
Juice of 2 Ruby Red grapefruits (about 2 cups)
2 tablespoons grapefruit zest, divided
1 tablespoon vodka
1 teaspoon grenadine
2 tablespoons light corn syrup
1 tablespoon pink peppercorns, ground
1 tablespoon sugar
1 to 2 tablespoons pomegranate seeds
Fresh mint leaves
4 to 6 grapefruit sections
In a pot over medium heat, bring sugar and water to a boil. Stirring until sugar dissolves, about 4 to 5 minutes. Remove from heat and chill. In a pitcher or bowl, combine grapefruit juice, 1 tablespoon grapefruit zest, vodka, and grenadine; refrigerate until cold. Pour mixture into frozen cylinder of an electric ice cream freezer and let run for about 20 minutes or until mixture is very icy. When ready to serve, pour corn syrup onto a small plate. Mix ground pink peppercorns and sugar together and pour on a second small plate. Dip each glass rim in corn syrup, then dip glass in peppercorn mixture. Divide frozen sorbet between 4 to 6 sorbet glasses. Sprinkle each glass with pomegranate seeds and remaining grapefruit zest. Garnish with mint and grapefruit section. Serve immediately.
