Sorbetto al pompelmo rosa e yogurt magro alla vaniglia

The invert sugar syrup helps create softer products and  stabilize sorbets. It's usually not available to the general public, but you can replace it with glucose (made from corn or potato starch). 

Stabilizer - used when a recipe has a low fat content. It stabilizes the mixture's water structure and prevents the formation of ice crystals that would add an unpleasant texture. 

1. Extract 250 ml (1 cup) of grapefruit juice; add the sugar and invert sugar. 
2. In a saucepan, heat the mixture gently, along with the split vanilla bean, over medium heat until lukewarm and the sugar has dissolved; add the stabilizer. 
3. Pour the mixture into a container, place in the freezer and allow to set (*).
4. In a bowl, combine the yogurt with the vanilla, scraping the interior of the bean. Refrigerate until ready to use.  

Presentation
Place a spoonful of vanilla yogurt on the plate and top with sorbet. 

I give my sorbet a touch of sunshine by decorating it with a dried orange slice and a mint leaf. 

(*) Note
If not using invert sugar or stabilizer, you will need to increase the amount of sugar to 80 g (3 oz.); place in the freezer and stir every 30 minutes for several hours, crushing the particles that form on the sides of the container. The sorbet should have a smooth, snowy consistency.