I have made this sorbet before but I urge you to try it if you are at all inclined to enjoy a grapefruit. In making it this time, it is even easier to make and I can’t wait to try this with other citrus.
Now that I have talked you into it, here is the recipe. Adapted from Viking Chef Chris Green’s recipe.
1 1/2 cups fresh squeezed grapefruit from 2 grapefruits
1 tsp. grapefruit zest
1/2 cup turbinado sugar
1/2 cup water
1 tbs. vodka
1 tsp. grenadine or blood orange syrup
Make a simple syrup by bringing the sugar and water to a boil in a small saucepan over high heat. Once sugar has dissolved remove from heat and let cool. In the meantime, zest and juice the grapefruits. Add the juice, vodka, zest and grenandine to a freezer safe container. (I use a 4.6 cup Glasslock container.) After the simple syrup as cooled, add to the grapefruit juice mixture, stir and put on a airtight lid and freeze until hard. Once the sorbet has frozen, blend it once with a stick blender or food processor. Return to the freezer or serve immediately.
Seriously, it’s that easy. I used to think you had to keep mixing up the mixture while it was freezing since I don’t use an ice cream maker. This may still be true for ice creams (I need to experiment) but there is no need to do that with this sorbet. It’s so refreshingly delicious and easy.The glass container I use that has the airtight plastic lid I bought at Bed, Bath and Beyond.
The texture is silky and melts so quickly once its in your mouth. Oh my sorbet. I love it with the Sesame Honey Lace Cookies and my new favorite store bought cookies, French Gaufrettes, which I bought at Williams-Sonoma. I bought a couple tins when they were discounted since at Williams-Sonoma they discount all food 50% once the food’s sell by or expiration date is within 30 days of coming up. Awesome. They are so light and delicious. I can’t find them online, though, which is unfortunate. I’ll head to Hilton Head for more since they are just that good.