Pink grapefruit and basil sorbet

Ingredients

Serves 6

4 pink grapefruits

2- 3 tbsp of maple syrup 

6 smallish basil leaves

1/2 cup of ice cubes (about a big handful)

Instructions

1) Cut the grapefruits in half. Cut out the fruit segments, discarding the membranes and keeping the shells. Reserve some of the juice coming out while cutting and squeeze the shells to get extra juice (you should get about 1/4 cup of juice). Place the segments into a bowl and freeze overnight, as well as the shells. 

2) The next day, add the frozen grapefruit segments into a food processor, as well as the maple syrup, basil leaves and ice cubes. Blitz until smooth.

3) Remove the shells from the freezer and serve the the sorbet in them. Garnish with basil leaves and enjoy right away.

* If freezing the sorbet overnight, make sure to remove it at least 20mins before serving.