Ingredients
1 Cup bar syrup
1 Tablespoon grenadine
3 Pink grapefruit (enough for 2-2 1/2 cups of juice)
Mint to garnish
Preparation
Refrigerate the bar syrup for 2 hours. Juice the grapefruit and chill for a like time. Once well chilled, combine the two with the grenadine. Churn in an ice-cream freezer according to instructions or use the fork and tray method to produce the sorbet.
Serve in dessert glasses with mint as a garnish.
