Vegan Pink Grapefruit And Basil Sorbet

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Vegan Pink Grapefruit And Basil Sorbet

This refreshing sorbet makes a delicious palate cleanser or light dessert

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With a perfect balance of sweet and bitter flavours, this pink grapefruit and basil sorbet is a refreshing treat.

It makes a great palate cleanser between courses, or can serve as a light dessert after a hearty meal.

This sorbet is also a cooling treat when eaten as a snack on a hot summer’s day.

Why use pink grapefruit?

Besides its beautiful blush pink colour, pink grapefruit is the best type of grapefruit to use for this sorbet because of its flavour.

Yellow grapefruits are notorious for being bitter, while red grapefruits are much sweeter. Pink grapefruits sit somewhere in the middle, and give this pink grapefruit sorbet a bittersweet flavour that pairs perfectly with the aromatic basil.

Is grapefruit healthy?

Grapefruit has a strong reputation as a health food, and has even been the centre of a diet trend. The grapefruit diet claimed that eating grapefruits daily could help with weight loss due to ‘fat-burning enzymes’. This claim is not backed up by actual research, but many people did see positive results.

Regardless of ‘fat-burning’ magic, grapefruits do have plenty of health benefits, just like other citrus fruits.

Grapefruits are high in nutrients, particularly vitamin C, and low in calories. They’re also a great source of potassium and protective antioxidants. As long as you eat the flesh, they’ll provide you with plenty of fibre, too.

Total Time: 40 minutes

Prep Time: 12 hours (overnight feeezing)

Servings: 8


Total Time: 40 minutes

Servings: 8




(Servings: 8)

  • 58.75 58.75 ml water
  • 40 40 g caster sugar
  • 0.25 0.25 limes, zest and juice
  • 1.25 1.25 g fresh basil leaves
  • 0.0625 0.0625 tsp sea salt flakes
  • 0.75 0.75 pink grapefruit, juiced
  • 0.125 0.125 zest of pink grapefruit


  1. In a saucepan, mix together the sugar and water. Heat gently, stirring, until all the sugar has dissolved.
  2. Bring the syrup to the boil and add the zests and basil to the pan. Stir well and remove from the heat to infuse for 30 minutes.
  3. Once cooled, strain the syrup to remove the basil and add the grapefruit and lime juices to the syrup and mix again.
  4. Pour the sorbet into a tub lined with cling film and freeze for 2 hours. After this time, use a fork to mix the partially frozen sorbet and break up the ice crystals.
  5. Repeat this process every couple of hours until almost frozen, and leave to freeze completely overnight.
  6. Remove from the freezer 10 minutes before serving.

Nutritional information per 100g: Calories 180 Fat 0g Saturates Carbohydrates 44g Sugars 44g Protein 0g Salt 0.07g


Still feeling the heat? Cool down with another scoop of Orange, Carrot, and Ginger Sorbet!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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