Grapefruit Blackberry Sorbet
3 cups ruby red grapefruit juice (from around 6 grapefruits)
1 cup organic cane sugar
1 cup fresh blackberries
Combine the juice and sugar in a small pot and heat just until the sugar dissolves. Remove from the heat and chill in the fridge completely.
Once cold, pour into your ice cream machine and freeze according to your instructions.
I like to churn my sorbet as long as possible to get the maximum amount of air and volume.
Remove the sorbet and fold in the blackberries. Freeze until hard.