Grapefruit Sorbet

This grapefruit sorbet recipe has a surprising kick. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.

1¼ cups raw sugar
1¼ cups water
1 tsp. grapefruit zest, freshly grated
2 cups red grapefruit juice, freshly squeezed
2 Tbsp. lemon juice, freshly squeezed
½ tsp. black pepper, freshly ground

Combine the raw sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the raw sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.

Stir in the grapefruit juice and lemon juice, freshly squeezed. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)

Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.

Process the sorbet in an ice cream machine according to the manufacturer's. Transfer it to a freezer proof container, cover, and freeze until ready to serve.

Makes 6 servings.