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Strain the juices. In a small saucepan over medium heat combine ½ cup of the grapefruit juice with the sugar and a couple pinches of the salt. Bring to a gentle simmer, and stir until sugar dissolves. Set aside to cool.
Combine the syrup with the remaining grapefruit and orange juice and another couple pinches of salt in your ice cream maker. Churn according to manufacturer’s instructions. Add the mezcal roughly five minutes before the sorbet is finished churning, and when sorbet reaches desired consistency, serve immediately or quickly transfer to an airtight container to chill in freezer.