Makes 4 1/2 cups

2 large grapefruits (about 2 1/2 lbs)
2 oranges (about 1 1/2 lbs)
1 lime
1 cup granulated sugar
1 cup water

1. Peel a 4-inch piece of zest off of one grapefruit and one orange. Grate 1/2 tsp of zest from the lime; reserve.

2. Put the grapefruit and organe peel into a medium suacepan with 1 cup of sugar and 1 cup of water. Set over medium-low heat and cook until the cugae has completely dissolved. Remove from heat and cool completely. Once cool, remove the citrus peels and discard.

3. Juice the grapefruits, oranges, and lime. There should be about 3 cups of juice in total. Whisk together with the lime zest and the cooled citrus simple syrup.

4. Assemble the paddle holder of the Cuisinart Fruit Scoop Frozen Dessert Maker with the ice cream attachment. Place in freezer bowl and turn the dessert maker on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thicknened, about 22 to 24 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.