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Enjoy sorbet ... without an ice cream maker

Published: Wednesday, Sept. 4, 2013 5:30 a.m. CDT
(Peggy Hanna for Shaw Media)
This strawberry-grapefruit sorbet is rare in that it does not require, like many recipes, an ice cream maker. Instead, all you need is a blender or a Cuisinart for preparation.

Have you ever looked at a recipe for ice cream or sorbet, only to be disappointed by the fact it requires an ice cream machine? If you don’t have that, you are out of luck.

Now, however, you are in luck. This recipe for sorbet does not require an ice cream maker. You will need a blender or Cuisinart, however.

This delicious, creamy strawberry-grapefruit sorbet will rival any sorbet that you order in a restaurant.

It has amazing flavor and you made it. That is something to be proud of.

Freeze the mixture in an 8 x 8 metal pan. It is easier to get the frozen mixture out of the metal pan as opposed to a glass pan.

I just break the pieces with a dinner knife or fork in the pan. The mixture should be smooth before you put it back in the pan to freeze.

Once you have mastered this delicious sorbet, experiment with other fruits. It is not necessary to use grapefruit juice if you are using a fruit that is very sweet, such as a very ripe pineapple or peaches.

Just use water for the liquid. Decrease the water by half and add more if needed. You will want the same consistency that you got with the strawberry-grapefruit sorbet. Also, you may want to decrease the amount of sugar if your fruit is already very sweet. 

Have fun with this recipe and know it will be delicious.

I am always looking for ways to “lighten” dishes up. I made another strawberry-grapefruit sorbet, but substituted Truvia for the sugar. I used Truvia because it is made from the Stevia plant and does not have any bitter aftertaste.

I also used light grapefruit juice. Another alternative would be to squeeze ripe grapefruits.

I hope you will try making this sorbet; I know you’ll love it.


2 pints strawberries, rinsed and hulled

1 cup granulated sugar

1 cup grapefruit juice

Process strawberries, sugar and ¼ cup grapefruit juice in a food processor or blender until smooth.

Stir in remaining grapefruit juice until blended. Pour prepared ingredients into a metal loaf pan or an 8-inch square baking dish. Cover with plastic wrap or foil and place in the freezer. Freeze for 1 to 2 hours or until solid.

Break frozen mixture into pieces with a fork and then spoon into food processor or a large bowl.

Process, or beat with an electric mixer, until soft but not melted. Repeat freezing and processing 1 or 2 times to achieve desired smoothness.


2 pints strawberries, rinsed and hulled

1 cup light grapefruit juice or fresh, ripe grapefruit squeezed to equal 1 cup

¼ to½ cup Truvia

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