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Pink Grapefruit Blueberry Sorbet


"A tart and sweet icy dessert. Very easy to make, and no ice cream maker needed."
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6 h 5 m servings 197 cals
Original recipe yields 10 servings

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  • Prep

  • Ready In

  1. Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
  2. Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.


  • Cook's Note
  • About 5 grapefruit are needed to yield 3 cups of juice.

Nutrition Facts

Per Serving: 197 calories; 0.2 g fat; 43.1 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition

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Read all reviews 4
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Instead of using grapefruit juice, I used a 24 ounce jar of grapefruit segments and juice and I also subbed the blueberries for a mix of raspberries, marionberries, and blueberries. I blended ev...

I was given a bottle of grapefruit juice and didn't like it. But I am not one to make waste. I made this in the blender with frozen blueberries and no vodka. I poured it into an ice cream maker ...

This was great, It's a perfect ending to a meal, or just as a snack on a hot day.

This is delicious! It took a really long time to freeze, probably because I added the vodka. I might try leaving it out next time, to see if that makes a difference in the consistency. It nev...