Tart Strawberry Grapefruit Sorbet

1. Process strawberries, sugar and 1/4 cup of the grapefruit juice in a food processor or blender until smooth.
    
2. Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.
    
3. Pour into ice-cream maker and freeze according to manufacturer's instructions, or use still-freeze method (below). Pack into freezer container, cover tightly and freeze up to 1 month. Makes 5 cups.
   
   Still-Freeze Method:

1. Pour prepared ingredients into a metal loaf pan or 8-inch square baking pan. Cover with plastic wrap or foil and place in freezer.
    
2. Freeze for 1 to 2 hours or until solid. Break frozen mixture in pieces with a fork and spoon into a food processor or a large bowl.
    
3. Process, or beat with electric mixer on medium-high speed, until soft but not melted. Repeat freezing and processing or beating 1 or 2 times, if desired, for smoothness.
    
4. After final processing or beating, stir in chopped chocolate or other small pieces, such as nuts.

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