Grapefruit Sorbet
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.
Yum.
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.
Entry Filed under: food
11 Comments Add your own
1. Antoinette Perez | March 13th, 2009 at 9:15 am
OK, you talked me into it this time. Once the current cold front has moved through and we are back to summer temps. :)
2. sunny | March 13th, 2009 at 10:31 am
Oh yum! I made a similar recipe a couple of years ago, and it called for a wee bit of almond extract- it was soooo good! You have inspired me- now I have to find room in the freezer for the ice cream maker bowl thingy!
3. sarah | March 13th, 2009 at 11:42 am
But wait sunny! The beauty is you don’t need an ice cream maker!! I have no room to fit the ice cream maker bowl in my freezer so you just have to fit the small glass container–its a bit bigger than a sandwich sized container. And then once its frozen you just beat it up once and then eat or return to the freezer.
4. Tiffany | March 13th, 2009 at 1:19 pm
I tried a few ice creams without a maker,
5. Tiffany | March 13th, 2009 at 1:26 pm
Whoops, sorry about that!
Anyway, I tried making ice cream a few times recently without a maker. If you use a cream base, you’ll want to scrape the sides & stir every half hour or hour, maybe three times and that’s it. No cooking, just toss everything in a tuperware. If you use something like orange juice in the recipe, which contains a lot of water, it will still probably be icy, but very good. Go with too high fat of a cream and you will have a waxy coating on your tongue, I’m still working on the perfect balance.
I’ve also tried recipes with an egg and cream base and there is no need for stirring. It’s a little fussier because you do have to heat everything including the egg (without cooking it), but it comes out super soft straight from the freezer. It does melt quickly as you eat it, though, which my husband didn’t like as much. There are pros and cons of each.
You can also do a coconut milk base, but I haven’t tried that one yet!
6. sunny | March 13th, 2009 at 2:11 pm
Lol- I was just so fired up about grapefruit sorbet- I missed the whole no-ice-cream-maker part. Now I’m totally convinced! And the coconut milk ice cream sounds heavenly!
ps- Sarah, I just used your party invites for my son’s birthday party. Thank you for sharing those- they’re adorable!
7. Rhonda Jordan | March 14th, 2009 at 8:50 am
Where did you find blood orange syrup? We have to try this. Last summer we made Mojito sorbet with fresh lime, rum, turbinado sugar and mint and it turned out really well. I think this might be a new summer obsession.
8. elenka | March 14th, 2009 at 10:19 am
Oh, I love grapefruit. I have to put this recipe aside for when it gets warm out. It’s still waaaaay to cold around here for me to put something way cold into my mouth.
Thanks!
9. dorie | March 15th, 2009 at 11:19 pm
Sarah, We made this for dessert–it was wonderful! I love grapefruit so much, and it was just so refreshing this way. Thank you!
Dorie
10. Cindy | March 20th, 2009 at 11:47 pm
This sounds delish! And I happen to have a pink grapefruit just waiting for me in the fridge. Must be fate . . .
I made snow ice cream with my kids last time we had a big snow, takes five minutes, really! I was amazed at how good it was, not anything like store-bought or even fresh-made ice cream but a treat of its own kind. Actually a similar texture to sorbet.
11. Jenny | April 1st, 2009 at 3:09 am
Oh my goodness…I made this a few days ago & it was AMAZING! Thank you for posting!! XO
I'm curious about your two cents. You smart cookie!
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