2/3 cup sugar, preferably organic fair trade sugar

1 cup water

Zest of 1 grapefruit

1 tablespoon fresh lemon juice

3 1/2 cups strained fresh grapefruit juice (4 large grapefruit)

1. Combine the sugar, water and grapefruit zest in a saucepan, and bring to a boil. Stir to dissolve the sugar. Reduce the heat, and simmer for 10 minutes until slightly thickened. Remove from the heat, and allow to cool. Strain.

2. Combine the syrup with the lemon juice and grapefruit juice. Chill a 1-quart container or in six serving dishes. Freeze the mixture in an ice cream maker following the manufacturer’s instructions. Transfer to the container or the serving dishes, and place in the freezer for at least two hours. Before serving, allow to soften in the refrigerator for 20 to 30 minutes.

Yield: One quart, serving six.

Advance preparation: The sorbet will keep, well covered, in the freezer for two weeks.

Nutritional information per serving: 144 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 36 grams carbohydrates; 0 grams dietary fiber; 3 milligrams sodium; 1 gram protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."