clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead closely cropped shot of two scoops of pink sorbet in a clear glass dish with crystallized ginger garnish, with two halves of a ruby red grapefruit in soft focus on a white cloth background.

Grapefruit & Honey Sorbet

  • Author: Shanna Mallon
  • Total Time: 6 hours, 30 minutes
  • Yield: 1.5 Quarts 1x


The ideal combination of sweet and tart in this grapefruit and honey sorbet is exactly what your taste buds need this week.


  • 3 large grapefruit (about 1 pound each), room temperature
  • 1 Tbsp grapefruit zest
  • 2/33/4 cup honey
  • Pinch of sea salt
  • 1 Tablespoon pure vanilla extract
  • 1/4 cup chopped crystallized ginger


  1. Peel and segment the grapefruit, removing all pith and seeds. Blend in a food processor or high-speed blender until very smooth.
  2. Add grapefruit zest, honey, salt, and vanilla and process until combined. Cover and refrigerate for at least two hours.
  3. After the mixture is chilled, pour it into your ice cream maker. Make the sorbet according to manufacturer’s directions. Transfer mixture to a freezer-safe container and freeze until it reaches the texture you prefer.
  4. Scoop into bowls and top with crystallized ginger before serving.


Recipe adapted from Ripe by Cheryl Sternman Rule.

  • Prep Time: 30 minutes
  • Category: Sorbet
  • Method: Freezer, No Cook
  • Cuisine: Frozen Desserts

Keywords: sorbet, grapefruit, citrus, honey, ginger, candied ginger