Gingered Grapefruit Sorbet with Bitters

One of my co-workers has a couple of grapefruit trees in his backyard in Palm Springs, so around this time of year, we're blessed with the bounty.  He'll come around and drop a massive grapefruit on everyone's desk.  I ended up collecting about four of them and decided to make some sorbet with my new stand mixer ice cream attachment.  I had a ton of ginger left over from making Braveheart cocktails (a recipe I think I still need to perfect, so stay tuned) and wanted to use it up.  I found this Gingered Grapefruit Sorbet recipe from Gourmet, and joy—it uses bitters!  Totally up my alley, right?

Gingered Grapefruit Sorbet with Bitters - makes a quart
Ingredients:

• 3 cups strained fresh grapefruit juice (I used 4 grapefruits)
• 3/4 cup sugar
• 1 Tbs grated fresh ginger
• 2 or 3 drops Angostura bitters

- In a small saucepan, combine 1 cup of grapefruit juice, sugar and ginger and boil, stirring until the sugar is dissolved.
- Remove the pan from the heat and let the mixture cool completely.
- Pour the mixture through a fine sieve into a bowl.
- Stir in the remaining grapefruit juice and bitters.
- Chill the mixture, covered, until it's cold (I pour the mixture in a big Ziploc bag and plunge in a bowl of ice water for 30 minutes).
- Freeze the mixture in your ice cream make according to instructions.