1 cup sugar 2/3 cup water 1 cup mint leaves, roughly chopped 3 cups grapefruit juice
Combine the sugar and water in a small saucepan and bring to a boil, cooking until the sugar dissolves and the syrup is clear.
Remove from heat and add the mint leaves. Let steep for 15 minutes, then strain the syrup and allow to cool in the freezer for a few minutes.
Combine the grapefruit juice with the syrup, then pour into an ice cream maker. Follow manufacturer’s directions to make the sorbet, then spoon into an 8” x 8” pan. Freeze for at least 2 hours to set the consistency before serving.