Tart grapefruit paired with floral jasmine makes a surprisingly wonderful combination! This simple vegan sorbet only requires three ingredients and makes the most refreshing and cooling summer dessert.

Jasmine grapefruit sorbet ready to enjoy. Vegan and gluten free.

The first time I came across jasmine and grapefruit paired together was at a bubble tea shop. It was one of their only dairy-free options and it turned out to be my absolute favorite bubble tea ever. I ended up drinking it all summer long. This is my copy cat version that translated perfectly into a sorbet. It checks all the boxes of a quintessential summer dessert: tart, sweet, refreshing and floral!

The Ingredients

There are only 3 simple main ingredients needed for this recipe:

Pink grapefruits. Make sure to choose ruby/pink grapefruits for their beautiful color.
Jasmine tea. Loose leaf or tea bags can be used.
Cane sugar. Other sugars can be substituted but make sure that it is light in color. Dark colored sugars will effect the color of the sorbet.

Do I Need An Ice Cream Maker?

This recipe can be made with or without an ice cream maker. If using an ice cream maker the sorbet will be ready to eat right away. Without one, simply pour the mixture into ice cube trays and freeze overnight. Place the frozen cubes into a food processor and process until smooth. I’ve tried this recipe with both methods and I find that they equally create a smooth sorbet.

How To Make Jasmine Grapefruit Sorbet

This recipe can be made in 4 easy steps:

Start by steeping the jasmine tea and add the sugar.
Juice the grapefruits and strain.
Add the tea to the grapefruit juice and let chill in the fridge.
Pour the mixture into an ice cream maker.

Serve the sorbet right out of the ice cream maker or for a slightly firmer consistency transfer it to a freezer safe container and freeze for 1-2 hours.

Churning the mixture in an ice cream machine.

Sorbet is in a loaf pan ready to be enjoyed or put in the freezer for a firmer consistency.

Will The Sorbet Get Icy?

Since sorbet isn’t made with milk or cream, the lack of fat will cause it to become icy when frozen. A simple way to reduce ice crystal formation is by adding at least 1-2 tablespoons of vodka. Alcohol doesn’t freeze and it won’t be tasted in the sorbet. An alternative to vodka is to use a stabilizer like xantham gum. Adding one teaspoon will give the sorbet a smooth consistency. For optimal flavor and consistency it’s best to enjoy the sorbet right after it’s made or within the same day. If it’s left for a few days in the freezer it will freeze into a solid block (see the recipe for what to do if this happens).

Sorbet is in an ice cream scoop ready to serve.

Sorbet is scooped in a bowl and ready to enjoy.

Why You Will Love This Jasmine Grapefruit Sorbet

✓ Incredibly refreshing and cooling

✓ Three simple main ingredients

✓ Jasmine and grapefruit pair wonderfully together

✓ Flavors are tart, sweet and floral

✓ Perfect treat on a hot summers day

✓ Completely vegan and gluten free

Looking For More Frozen Dessert Recipes?

This jasmine grapefruit sorbet is one of my favorite flavor combinations and it makes the most refreshing and delicious treat on a hot summers day! If you make this recipe please let me know in the comment section, I would love to hear your feedback, and please feel free to ask me any questions. And if you take pics please share them on Instagram and tag me @sliced.ginger. I would be thrilled to see your beautiful creations! I hope you love this recipe as much as I do and happy eating always!

Ingredients

2 cups freshly squeezed pink grapefruit juice (4 grapefruits)
1 cup water
1/2 cup + 1 tablespoon organic cane sugar
2 jasmine tea bags
1 tablespoon vodka, optional but helps to reduce ice crystals
1/8 teaspoon sea salt

Instructions

With an ice cream maker

Make sure that your ice cream maker container has been frozen for at least 24-48 hours.
In a small pot, bring 1 cup of water to a simmer on low heat. Add the jasmine tea bags. Let it simmer for about 5 minutes. Do not boil the water or let the tea seep too long because the water will turn a dark color. Turn off the heat and add the sugar and salt. Stir until the sugar dissolves. Remove from the heat.
Juice the grapefruits and strain. Add the grapefruit juice to the tea, along with the vodka and stir. Place into the fridge to cool.
Once the mixture has cooled, pour it into the ice cream maker. Follow your ice cream maker instructions. It usually takes 20-30 minutes of churning until it is ready. Serve immediately for a soft consistency or transfer it to a freezer safe container and freeze for 1-2 hours for a firmer consistency. If frozen for longer than 1 day it will freeze into a block. If that happens simply break it up and process it in the food processor, scraping down the sides as needed (do not add any liquid) until smooth. Serve immediately.

Without an ice cream maker

Follow steps 2 & 3.
Pour the mixture into ice cube trays (about 3 trays) and let freeze overnight. Take the frozen cubes and process in the food processor, scraping down the sides as needed. Do not add any liquid. It will take a few minutes of processing and scraping down the sides to get a smooth consistency. Serve immediately.

Notes

*Other types of sugar may be substituted for organic cane sugar but make sure that it is light in color, a dark one will effect the color of the sorbet. I have not tried this recipe with any liquid sweeteners.

*Vodka is optional but highly recommended as it helps to give a smooth texture and reduce ice crystal formation. It can be substituted with 1 teaspoon of xanthan gum which will give similar results. If using xanthum gum add it to the grapefruit juice and tea mixture and blend in a blender so that it doesn’t clump.

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