Grapefruit Sorbet

2 cups sugar
2 cups water
1 1/2 cups freshly squeezed ruby red grapefruit
zest of 1 grapefruit
1 oz vodka (I used Smirnoff's orange flavoured one)

1. The day before you want your sorbet, combine the sugar and water in a saucepan and bring it to the boil. Let it boil for a couple of minutes, or until the sugar is completely dissolved and you have a perfectly clear syrup (we call this simple syrup in the pastry world and we use it for all kinds of things). Remove from heat and let it cool. Put it in the fridge overnight so it's completely cold for using the next day. This is crucial if you're using this particular ice cream maker because the drum has a freezing liquid in it that will melt if you put warm liquid into it.
2. Zest the grapefruit and sqeeze the juice into the sugar syrup and mix well to combine.
3. Throw into your ice cream maker. Add the vodka near the end when the sorbet is almost done in the machine - alcohol affects freezing. In the Cuisinart machine, the whole process took just under half an hour.
4. Scoop into a container and freeze until firm.