Pink Grapefruit Sorbet

Steps

1. If you squeeze your own grapefruit, strain the juice to remove pips and stringy pulp.
2. Whisk 370 ml pink grapefruit juice370 ml pink grapefruit juice1½ cups pink grapefruit juice555 ml pink grapefruit juice560 ml pink grapefruit juice2⅓ cups pink grapefruit juice, 80 g caster or granulated sugar95 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar120 g caster or granulated sugar140 ml caster or granulated sugar½ cup + 2 tbsp granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl for about 2 minutes, until the sugar has dissolved.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
5. If it looks crumbly or powdery, add 15 ml pink grapefruit juice1 tbsp pink grapefruit juice1 tbsp pink grapefruit juice25 ml pink grapefruit juice1½ tbsp pink grapefruit juice1½ tbsp pink grapefruit juice and run Re-spin.

To serve: Serve in chilled glasses with a few grapefruit segments.