Eva's Pink Grapefruit Sorbet

I've believed for most of my life that I've never met a stranger. While I've encountered a fair amount of what many would consider strange, this underlying belief has served me well far more often than not. The supposed strange has frequently been more entertaining and enriching than anything else. It doesn't always work, but it isn't a bad way to be in the world.

I don't know if it is a way of being based in true friendliness or compulsive curiosity. I suspect the latter, but am comfortable calling it friendly.

As a result, I know some wonderful people. This is the true reward. Some I know in the real world and others I've become acquainted with through the magical weirdness of the interwebz.

People, like my friend Eva, that will decide they need to make Grapefruit Sorbet and try the recipe a few times to get it "right".
People that generously share their ideas and expertise. Or their recipes. I do have more curiosity than most people need, but I'm not gifted in the patience department. A friend that will tinker with combinations and adjustments several times is a friend to us all.

This recipe is easy. It starts with Pre-Freezing a dish

Eva's Pink Grapefruit Sorbet

You will need:

A pre-frozen, shallow container. Preferably glass.
11/2 cup sugar
2 cups water
11/2 cup pink grapefruit juice
juice of 1 lemon
1 T of grapefruit zest

In a saucepan, heat water and sugar until fully dissolved. Cool completely. An ice bath can speed this process along. Once cool, stir in the juices and zest. Pour into a shallow (you don't want the mixture in too deep a container), pre-frozen container and return to the freezer. Take it out to stir/scrape every half hour until set. Freeze at least 4 hours before serving. For best results, freeze overnight.

I suppose you could use an ice cream maker.

I've never used one. I'm not bad at reading directions, so I'm sure I could figure it out.

I'm sure I have friends who know all about them, though