Orange & Grapefruit Citrus Sorbet – Refreshing Summer Dessert
Learn how to make orange and grapefruit sorbet with fresh citrus juice, simple syrup and egg white for a smooth, tangy frozen dessert.
This citrus sorbet is a light, dairy-free frozen dessert prepared from freshly squeezed oranges and pink grapefruit, combined with a simple syrup made of sugar and water, a splash of lemon for balance, and, optionally, a lightly whipped egg white to improve texture and volume. Once the juice is blended with the cooled syrup, the mixture is churned in an ice-cream maker until smooth and frosty, yielding a pale, pastel-colored sorbet with vibrant, tangy notes and a naturally sweet finish. Often served as a palate cleanser between courses or as a refreshing finale to summer meals, this recipe showcases seasonal citrus at its peak and requires only basic pantry staples and minimal equipment.
Orange & Grapefruit Citrus Sorbet – Refreshing Summer Dessert
Engineered for weeknight ease, this version stays scoopable thanks to a dialed-in sugar-to-juice ratio and invites quick custom tweaks—try folding in a hint of fresh mint or a splash of Campari. It’s also a clever way to rescue surplus citrus before it overripens, turning kitchen odds and ends into a crowd-pleasing frozen finish.
Prep Time
15 minutes
15 minutes
Cook Time
5 minutes
5 minutes
Total Time
345 minutes (5h45+)
345 minutes (5h45+)
Ingredients
large oranges, juiced (about 250 ml juice)
- medium pink grapefruits, juiced (about 300 ml juice)
- 50 g caster sugar (≈¾ cup)
- 50 ml water (≈⅔ cup)
- large egg white (≈30 g)
- Optional – finely grated zest of ½ orange (adds extra aroma)
- Optional – 1 tbsp orange liqueur or vodka (helps keep the sorbet scoop-able)
Method
Pour the sugar and water into a saucepan
- Heat the mixture until it comes to a gentle boil
- Stir until the sugar is fully dissolved
- Remove the pan from the heat
- Let the syrup cool to room temperature
- Slice the oranges in half
- Slice the grapefruits in half
- Juice the oranges with a citrus press
- Juice the grapefruits with the same press
- Strain the combined juice to remove pulp and seeds
- Add the cooled syrup to the strained juice
- Stir until the liquids are evenly mixed
- Refrigerate the mixture until thoroughly chilled
- Pour the cold mixture into an ice-cream maker
- Churn until the sorbet reaches a soft, frozen texture
- Transfer the sorbet to a freezer-safe container
- Freeze for several hours to allow the sorbet to firm up
- Scoop the sorbet just before serving
Nutrition
Calories
444 kcal Protein
6 g Fat
0 g Carbs
103 g Fiber
0 g Sugar
95 g
444 kcal Protein
6 g Fat
0 g Carbs
103 g Fiber
0 g Sugar
95 g
Notes
Chef’s Note: Strain the citrus juice through a fine-mesh sieve, then refrigerate the base until it’s fridge-cold before churning—this prevents large ice crystals and keeps the sorbet silkier. For a subtle twist, add the grated zest of one orange to the cooled syrup; the oils concentrate during churning and amplify the aroma without extra acidity.
why this recipe
This orange and grapefruit sorbet is worth trying because it captures the very essence of winter citrus in a light, refreshing dessert that feels like sunshine in a bowl; the natural tang of freshly squeezed juice is balanced with just enough sweetness to let the bright aromas shine, and the absence of dairy keeps the flavors crisp and clean. With minimal, everyday ingredients and a straightforward method, it comes together quickly, yet its jewel-like color and intensely zesty taste make it feel far more sophisticated than the effort suggests, offering a vibrant finale to a meal or a revitalizing afternoon treat that’s as pleasing to the palate as it is rich in vitamin C.
FAQs
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Frequently Asked Questions
Can I make this citrus sorbet without an ice-cream maker, and if so, how?
Yes—after the base is thoroughly chilled, pour it into a shallow, freezer-safe pan and freeze for about 45 minutes. Scrape the partially frozen edges into the center with a fork or whisk, then repeat every 30 minutes for 2–3 hours until the mixture is uniformly smooth and scoopable; a quick blitz in a food processor at the end makes it even silkier. This manual “freeze-and-stir” granita method mimics churning by breaking up ice crystals, so you can enjoy the sorbet without an ice-cream maker.
How long does this citrus sorbet keep in the freezer before its texture and flavor begin to decline?
For peak silkiness and vibrant citrus aroma, enjoy the sorbet within about 10–14 days; after that, ice crystals start to form and the flavor slowly dulls. Properly sealed in an airtight, freezer-safe container, it remains safe to eat for up to 2 months, but expect noticeably coarser texture and less zing beyond the two-week mark.
Can I replace the egg white with a vegan alternative to maintain the sorbet’s smooth texture?
Yes—swap the egg white for roughly 2 tablespoons of aquafaba (the liquid from a can of chickpeas): whip it to soft peaks, then fold it into the chilled base just as you would the egg white to add air and prevent iciness. Alternatively, you can forgo whipping altogether and blend in ⅛ teaspoon xanthan gum or ½ teaspoon fruit pectin to achieve a similarly smooth, scoop-friendly texture without any animal products.