Triple Citrus Sorbet

2              large grapefruits (about 2½ pounds)

2              oranges (about 1½ pounds)

1              lime

1              cup granulated sugar

1              cup water

Nutritional information per serving (based on ½ cup): Calories 147 (1% from fat) • carb. 38g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 45mg • fiber 3g

1.  
Peel a 4-inch piece of zest off of one grapefruit and one orange. Grate ½ teaspoon of zest from the lime; reserve.

2.  
Put the grapefruit and orange peel into a medium saucepan with 1 cup of sugar and 1 cup of water. Set over medium-low heat and cook until the sugar has fully dissolved. Remove from heat and cool completely. Once cool, remove the citrus peels and discard.

3.  
Juice the grapefruits, oranges and lime. There should be about 3 cups of juice in total. Whisk together with the lime zest and the cooled citrus simple syrup.

4.  
Assemble the paddle holder of the Cuisinart^® Fruit Scoop™ Frozen Dessert Maker with the ice cream attachment. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 22 to 24 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.