PINK GRAPEFRUIT SORBET
Ready in 20 mins + chilling Serves 6
1½ cups cold water
2 tsp powdered gelatine
1 cup sugar
2½ cups grapefruit juice
A pinch of salt
Place ½ cup of the water in a small bowl and sprinkle the gelatine over the top, stirring to remove any lumps. Heat sugar and remaining water in a pot, stirring to dissolve sugar. Allow to boil for 10 minutes then remove from heat. Whisk soaked gelatine mix into hot syrup until dissolved and set aside for 10 minutes to cool. Mix in grapefruit juice and salt, whisking to combine. Pour into a 1-litre capacity shallow container and freeze until very firm (at least 6 hours). It will keep fresh in a sealed container for 6-8 weeks. Two to three hours before serving, remove from freezer, cut into chunks and blend in a food processor until it turns creamy, pale and smooth. Quickly transfer to a container and refreeze until ready to serve.
Annabel says: This zingy sorbet is so creamy and silky smooth it’s hard to believe there’s not a skerrick of fat in it. It will keep in the freezer for weeks —just blitz it up a couple of hours before serving and watch it transform to the lightest creamy, pale pink bliss.