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Grapefruit and Blood Orange Sherbet

Grapefruit and Blood Orange Sherbet with Mint

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This pink dessert has just enough pucker to shake out those winter doldrums. Sherbet is similar to fruit-based sorbet, but with dairy added for a creamy, dreamy texture. Here, we steep fresh mint in condensed milk, then fold it into grapefruit and blood orange juice. A sheet pan does the freezing here—no ice cream machine required.

Serving size
Prep & cook time
Cooking Skill
  • Calories 240
  • Protein 3g
  • Total Carb 53g
  • Total Fat 2g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mint
    • 1/8 ounce
    • mint
  • grapefruit
    • 1
    • grapefruit
  • blood oranges
    • 2
    • blood oranges
  • sugar
    • 1/2 cup
    • sugar
  • condensed milk
    • 1 can
    • condensed milk
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • rimmed baking sheet
  • 8" medium pot
  • fine-mesh sieve (optional)
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Line a rimmed baking sheet with parchment paper. Rinse all produce. Pick mint leaves, discarding stems. Reserve half of mint leaves for garnish; roughly chop remainder for the next step. If you have a zester and want to add even more citrus flavor to the sherbet, zest up to ½ grapefruit and ½ blood orange, then halve grapefruit and blood oranges.

  2. Simmer mint syrup

    Simmer mint syrup

    In a medium pot, combine sugar, condensed milk, chopped mint, and 1 cup water and bring to a boil over high heat, whisking constantly. Then, reduce heat to medium and simmer until slightly thickened, 5 minutes. Remove pot from heat and set aside to cool, 10 minutes. Meanwhile, squeeze grapefruit and blood oranges to yield ½ cup juice each (if some of your citrus is juicier than others, aim for 1 cup juices total).

  3. Blend juices and syrup

    Blend juices and syrup

    Once syrup is cool, add grapefruit and blood orange zest (if using) and grapefruit and blood orange juices to pot, and stir to combine. Transfer to a blender or food processor and blend until mint is finely chopped. Alternatively, whisk to combine. Then, strain juice mixture in a fine-mesh sieve over pot from syrup, discarding solids (if you don't have a fine-mesh sieve, feel free to skip this step).

  4. Freeze sherbet

    Freeze sherbet

    Clear space in your freezer for a baking sheet to sit on a flat surface. Pour juice mixture onto prepared baking sheet. Carefully transfer to freezer and freeze until firm but not solid, 30-35 minutes.

  5. Blend sherbet

    Blend sherbet

    Once firm, use a fork to break sherbet on baking sheet into large pieces, then return to blender or food processor and blend just until smooth. Discard parchment paper from sheet, then add sherbet and spread in an even layer. Freeze until set, 35-40 minutes (if you have time, feel free to continue freezing until solid). Use the downtime to relax or get ahead on dishes.

  6. Plate sherbet

    Plate sherbet

    Once set, divide grapefruit and blood orange sherbet among serving bowls or glasses. Garnish with whole mint leaves. Enjoy!

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