Tie-Dye Treats: Sorbet In Grapefruit Cups

We may receive a commission on purchases made from links.

We're big fans of Alison Roman's latest collection of recipes, an ode to dining in with emphasis on big flavors (and small commitments). Pick up a copy and rejuvenate your home cooking game from every angle. Serve this sorbet in grapefruit cups for an eye-catching presentation sure to delight. 

When I was little, I had frequent sleepovers at my grandma's house. She fed me lots of macaroni and cheese (Velveeta, not the powdered kind), Peeps that she microwaved to make soft again (this is a good trick, actually), and orange sherbet served in halved oranges. When she was feeling fancy, she'd stud the top with kumquats from her tree, because this was California. I was so wildly impressed with this dessert that it truly rocked my world when I started to hear from other members of the family that "Grandma wasn't a great cook." Not a great cook? Hello! Have you even had those orange cups?

Anyway, turns out, Grandma really isn't a great cook, but she is a great grandma.

Note: Despite the name of the recipe, you could fill these with just about any frozen, scoopable treat. Ice cream, sorbet, and sherbet are all fair game.

Do Ahead:  Cups can be made 1 week ahead, wrapped tightly, and frozen.

Reprinted with permission from Dining In

Tie-Dye Treats: Sorbet In Grapefruit Cups
No Ratings
Serve this fruit-swirled sorbet in hollowed-out grapefruit cups for a refreshing, eye-catching presentation sure to delight.
  • 2 pints sorbet or sherbet
  • 4 large grapefruits (or any mix of citrus, really)
  • 4 kumquats
  • 1/2 cup grapes
  • 1 cup pomegranate seeds (optional)
  1. Allow the sorbet to sit at room temperature for 10 to 15 minutes, just to soften slightly (you don’t want it melted).
  2. Cut the grapefruits in half and, using a large spoon, go around the inside of the peel and remove the fruit from the white pith, sort of peeling it away—it should come out pretty easily, no need to cut or use a knife. Juice the fruit, eat it whole, or maybe make the fennel and grapefruit salad.
  3. Peel away any white pith so that all you’re left with is pure rind. Fill each half with the sorbet of your choice, mixing, matching, swirling, and combining. Smooth the top with a spoon or butter knife. Freeze until totally solid again, about 30 minutes (or do like Grandma Prue and dot the top of the cups with sliced kumquats, halved grapes, or pomegranate seeds before freezing).
  4. Serve the halves or, using a sharp knife, cut each half into quarters before serving (unless you’ve got the kumquats, grapes, or pomegranate seeds nestled in there, then you basically eat the sorbet cups like cereal from a bowl).
Rate this recipe