Grapefruit Sorbet

Remove three long, thin strips of grapefruit zest from a vegetable peeler or zester and place them in a saucepan. Add water, sugar, and corn syrup; bring the mixture to a rolling boil. Cook and stir constantly until the sugar is fully incorporated, approximately 2 minutes. Refrigerate the sugar syrup to cool and chill it more quickly by placing it in a bowl of ice. Discard the grapefruit peel.

Extract 2 cups of grapefruit juice by squeezing it; pass the juice through a fine-mesh sieve or strainer to remove any pulp and discard the pulp. Combine the cooled sugar syrup with the grapefruit juice by stirring it in thoroughly. Gradually add a few drops of food coloring to achieve a pleasing, believable pink hue; avoid over-coloring.

Pour the mixture into an ice cream maker's container and follow its instructions to freeze. Once frozen, transfer the mixture to a separate container and continue freezing until it reaches a solid state before serving.