Grapefruit Sorbet with Choice Herbs

February 28, 2012 § Leave a comment

So Nick lovingly bought me a complete surprise Christmas gift: an ice cream maker! It hasn’t been great for the diet that I have(n’t) been on. But it’s great for the taste buds. After reading what ice cream does to you though, I think I may need to go into rehab….seriously folks it is messing with my brain (ice cream is the new crack).

While this doesn’t quite do to my brain what ice cream does, it is an awesome treat and really refreshing. It’s really the result of my mom sending a case of grapefruit to us from Florida and trying to figure out what to do with all of them.

We’ve found that mint and basil both work well, but I like to add some chopped mint when I do a mint version. I think the basil infusion works well enough on it’s on to not require additional fresh basil, but do to your liking. And see instructions on what to do if you aren’t lucky enough to have an ice cream maker. It’s really not a requirement for this one.

Ingredients
2 cups freshly squeezed ruby red grapefruit juice
2 cups simple syrup (~1 1/2 cups sugar and 1 1/2 cups water heated until sugar dissolves)
2 teaspoons grapefruit zest
1/3 cup packed basil or mint leaves (torn, stems can be torn and used too–almost one of the small packages at the grocery store with a few leaves reserved for later addition if desired)
2 tablespoons freshly squeezed lemon juice

Directions
1. In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil.

2. Remove from the heat and add the basil leaves. Set aside to steep in for 5 minutes.

3. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool.

4. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer’s instructions.***

5. Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.

***Pour into a chilled dish. Check back in an hour and stir the frozen edges back in, and to do this hourly for 3-6 hours at which point it will be frozen and ready. Apparently you can also use an immersion blender or pop it in a blender before pouring into the dish to get some air into it. Even with the ice cream maker I think it’s nice to scrape a good bit of the top layer with a fork before serving or a few hours after it’s frozen. It’s really not as hard as it sounds and well worth it!

 

P.S.–it’s also an appropriate dish for a pescetarian! I think it’s my first one!

risotto with chicken

January 27, 2010 § Leave a comment

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