Sorbet Filled Grapefruit

I saw this recipe online and knew I had to try it – the colours are just so intense and the overall look is so impressive! The original recipe I found was at Flav City, a US based recipe blogger who posts about healthy meals. It’s a pretty simple recipe, in fact, I wouldn’t really call it a recipe at all. It’s simply filling grapefruit with sorbet and slicing.

Another reason why I was so drawn to this recipe is because it reminded me of my childhood. My grandparents had a holiday villa in Torrevieja, Spain. I spent most of my childhood summers there, and there were a few firm family favourite restaurants we would frequent every year. One in particular, although I have no recollection of the name, had a fridge full of fruit filled sorbet desserts. They always looked so amazing and pretty. I was never allowed one though – I guess a huge pineapple filled with sorbet isn’t the best thing to give a 7-year old, although I was pretty begrudged by this at the time.

This is a great recipe if you are going to have guests because it looks so damn impressive. And it’s SO EASY! Even if not, it’s super quick to prep in advance and keep in the fridge and treat yourself to a slice or two as you feel like it.

Grapefruit filled with Sorbet

I’d suggest freezing the grapefruit halves for a few hours after filling them. If they become too hard then leave them out of the freezer for 10 minutes before slicing. Once you’ve sliced you can pop back in the freezer to help yourself as you feel the urge.

Do just note, I’m not a huge sweet tooth, but found myself craving these after a couple of days of treating myself to a slice or two…

The recipe and related calories below are for half a medium sized grapefruit filled with sorbet.

Sorbet Filled Grapefruit

Recipe by carolineCourse: DessertCuisine: FrozenDifficulty: Easy


Prep time


Cooking timeminutes



Beautiful & vibrant – grapefruit halves filled with sorbet and sliced make a super impressive – and super simple – way to cool off on a hot day.


  • 120g sorbet – ideally mixing 2 flavours with contrasting colours. I used London Diary – raspberry and mango

  • 1 medium sized grapefruit, cut in half with the flesh scooped out


  • Make sure your sorbet flavours are soft enough to scoop, If not remove from the freezer and leave out for a few minutes to soften.
  • Half the grapefruit and scoop out all the fruit so you have an even smooth surface inside
  • Take small spoonfuls of the sorbet flavours and add to the grapefruit halves, alternating as you go. I had a cup of boiling hot water to hand to dip the spoon in as I went – to both clean it and to make it easier to scoop out the sorbet.
  • Once the grapefruit half is filled make sure you have packed in the sorbet well to remove air bubbles. Wrap in clingfilm and place in the freezer for at least 4-5 hours.
  • Remove the grapefruit halves and slice. I used a serrated knife and ‘carved’ it which worked well. Once you’ve cut your slices you can eat or add back into the freezer to save for later.

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