| • | Remove three long strips of grapefruit peel (only the peel, not the pith), using a large vegetable peeler or large zester. Set aside.
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| • | Squeeze out 2 cups of juice from the grapefruits.
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| • | Combine grapefruits peel, white sugar, corn starch and water in a saucepan, placed over the stove.
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| • | Stir well to dissolve the sugar and bring the contents to a boil. Cook for about 2 minutes.
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| • | Remove and set aside.
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| • | When the mixture has cooled down, keep it in the refrigerator to chill. Remove the grapefruit peel.
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| • | Using a sieve or strainer, strain the grapefruit juice to remove the pulp. Discard the pulp.
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| • | Combine together sugar syrup and grapefruit juice.
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| • | Add in the red food coloring, one drop at a time, to get the desired pink color.
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| • | Pour the preparation into a metal baking container and cover. Put it into the freezer.
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| • | Stir occasionally, until the mixture has set partially, say for about 4 hours.
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| • | Remove and process it in a blender and transfer back into the container.
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| • | Freeze the sorbet until firm.
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| • | Serve chilled. |
