Yield: about 1 quart


  • 3 cups (750 ml) freshly squeezed pink grapefruit juice, divided
  • ¾ cup (150 grams) granulated sugar
  • 2-3 tbsp. (30-45 ml) Aperol
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  • step 1: HideShow Images

    In a small saucepan, combine 1 cup of the grapefruit juice with the sugar. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. Remove from the heat and stir the grapefruit syrup back into the remaining 2 cups of grapefruit juice. Stir in the Aperol. Cover, transfer to the refrigerator, and chill thoroughly.

  • step 2: HideShow Images

    Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a storage container and keep frozen until ready to serve.