Pink Grapefruit Sorbet

This recipe serves:  16

1 3/4 cups freshly squeezed pink grapefruit juice
1/4 cup freshly squeezed lemon juice
2 cups water
1 1/2 cups sugar
6 black peppercorns
1. In a medium bowl, combine the fruit juices and set aside.

2. In a medium saucepan, make a syrup by bringing the water, sugar, and peppercorns to a boil over medium heat. Allow to cool slightly, then fish the peppercorns out with a spoon.

3. Stir most of the syrup into the fruit juice mixture and taste for sweetness. Add more syrup if needed.

4. Freeze the sorbet mixture in an ice-cream maker according to the manufacturer's instructions.

5. Serve in frosted glasses.

Serving Size: 1/2 cup

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