Technically, sherbet is just a sorbet with added egg whites or dairy products— milk, buttermilk, or yogurt. Here, yogurt cuts the grapefruit’s tartness, lightening its intensity.

(Makes About 2 Cups)
Combine:
1 cup fresh pink grapefruit juice, strained
1 cup plain lowfat yogurt
1/3 cup clover or orange blossom honey
2 t. grapefruit zest, minced
1 t. maraschino cherry juice (for coloring, optional)
Pinch salt

Combine all ingredients, stirring until honey dissolves and yogurt is completely blended in (no lumps). Process mixture in ice cream maker according to manufacturer’s directions until firm. Transfer sherbet to a freezer container, press a piece of waxed or parchment paper on top of the sherbet, and cover tightly with a lid. Freeze until firm and scoopable, at least 2 hours.