<b>Make the base</b> In a medium nonreactive bowl, combine 2 tablespoons of the simple syrup, the grapefruit juice, tapioca syrup, lemon juice, and salt. Stir until well combined and the salt is completely dissolved.
Taste the base. It should taste just a bit too sweet (once the sorbet is frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
<b>Freeze the sorbet</b> Freeze in your ice cream machine according to the manufacturer’s instructions. While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer. Enjoy right away or, for a firmer sorbet, transfer to the chilled container and freeze for about 4 hours.
Reprinted with permission from <a href="http://www.amazon.com/gp/product/1607741849/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1607741849&linkCode=as2&tag=craftfocom-20">"Sweet Cream & Sugar Cones"</a> by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo: Paige Green © 2012.