Summary

Ingredients

• 200 g suar
• 200 ml water
• 300 ml grapefruit juice, pink, freshly squeezed
• 1 lemon (s), add the juice
• 1 tablespoon grenadine
• 2 tablespoon vodka
• 2 teaspoons pistachios, chopped
• some vodka, to pour over, citrus fruit cubes (see recipe dessert)

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Instructions

1. Put the sugar with the water in a small saucepan and reduce to a sugar syrup.
2. Put grapefruit juice and lemon juice through a sieve in a bowl. Mix with the grenadine syrup and vodka. Mix the cooled sugar syrup into the juice. I used 100 ml of sugar syrup because my grapefruit were very sweet. Put the mixture in the fridge for 1 hour and then freeze in the ice cream maker.
3. Presentation: Pour sorbet into champagne bowls and pour vodka over them.
4. Serve sprinkled with the candied cirtus fruit cubes and chopped pistachios.