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Red Grapefruit Sorbet

Red Grapefruit Sorbet

You’re basically eating a fresh, frozen grapefruit when you’re eating this sorbet. However, it’s extra-special because it has a bit of kick to it. The black pepper complements the sweetness, but it doesn’t hit you right away. Instead, it lingers lightly at the back of the tongue.

  • Yield: About 1 1/4 quarts, 4 to 6 servings


  • 1 1/4 cups sugar
  • 1 1/4 cups water
  • 1 teaspoon grated grapefruit zest
  • 2 cups freshly squeezed red grapefruit juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper


  • Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.
  • Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)
  • Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.
  • Process the sorbet in an ice cream machine according to the manufacturer’s directions. Transfer it to a freezerproof container, cover, and freeze until ready to serve.