Makes 1 1/2 pints (710 ML)
- 3/4 cups water (180 ml)
- 1 cup sugar (200 g)
- 2 1/2 cups ruby red grapefruit juice (600 ml, reserved from grapefruits)
- Finely grated zest from 1 pink grapefruit
In a medium saucepan, combine the water and sugar and bring to a simmer until dissolved. Pour into a bowl set over ice and stir until well chilled. Add the grapefruit juice and zest and stir to combine.
Spin in an ice cream machine according to the manufacturer’s instructions. Keep frozen.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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