Homemade Grapefruit Mint Sorbet

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PHOENIX -- During the dog days of summer, nothing is more refreshing than a nice, cold treat. Sorbet fits the bill perfectly, and as Shelley Sikora showed Kaley O'Kelley and Javier Soto, it's actually pretty easy to make.

1/2 cup white sugar
1/2 cup water
1/2 cup fresh mint leaves and stems plus sprigs for garnish
1/2 cup fresh grapefruit juice (pink)

Combine sugar, water, mint leaves and stems in a small saucepan. Bring to a boil, then lower the heat to a simmer until sugar dissolves.  Remove from heat, cover and set aside to cool.

Add grapefruit juice. Puree in a blender or processor. Strain and then transfer mixture to a loaf pan. Cover and freeze until firm. (It's better if you can make this a day ahead.)

Puree again in a blender, transfer to a small bowl before forming into a ball.  Make 1 to 3 balls with a melon baller and put into a decorative glass. 

Make the sorbet balls the night before to ensure the sorbet is frozen in its form.  Garnish with a mint leaf before serving.