Mango and Pink Grapefruit Sorbet

Ripe mango and tangy pink grapefruit churned into a smooth, sunny sorbet with no added sugar. Richberry makes the grapefruit taste sweet.

Total time: 2 hr 45 min
Servings: 8
Difficulty: Easy

Mango and pink grapefruit sorbet — Sweet moments, naturally.

Ingredients

2 pink grapefruit
3 mangoes
1 tbsp lemon juice

Directions

Prepare the fruit.
Zest 1 tablespoon from one grapefruit and set it aside, then juice both grapefruit. Peel the mangoes, cut the flesh off the pits and chop it.
Blend and strain.
Purée the grapefruit juice and mango on high until smooth. Strain through a fine-mesh sieve into a large measuring cup; you should have about 4 cups.
Warm part of the purée.
Heat about a quarter of the purée in a saucepan over medium heat just until warm to the touch. Stir it back into the rest with the lemon juice and reserved zest.
Chill and churn.
Chill until cold, then freeze in an ice cream maker following the manufacturer's instructions. Scoop into bowls to serve.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar = 386 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.