grapefruit sorbet

Grapefruit Sorbet

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grapefruit sorbet
Cool and refreshing!

Santa was nice to us this year, giving us the gift of an ice cream maker. And, the most thoughtful part was that Santa put the bowl right into the freezer, so that it would be good to go come Christmas morning. Of course, we put it to the test, making up a small batch of grapefruit sorbet to have with Christmas dinner. Just to clear the palate before we bring out the main.

We chose to make sorbet (instead of ice cream), based on a dinner we had while we were on vacation a few weeks ago. The restaurant where we ate, Cafe Roka in Bisbee, AZ, serves up four- course dinners: soup, salad, sorbet, and a main, and the lime sorbet we had was just wonderful. This sorbet was so full of lime flavor, and tasted so good, that we would have liked to have had sorbet for dessert, too.

The other reason we wanted to try grapefruit sorbet is that we’re starting to get fresh, ripe, local Ruby Red grapefruit from the fruit stand. How could we not want to use them for our first attempt and scratchin’ and churnin’?

Oh, and we almost forgot, this recipe is modified from the one in the Kitchen Aid instruction book that comes with the ice cream attachment.

Makes about 2 cups.

Grapefruit Sorbet

Grapefruit Sorbet

Ingredients

  • 1 cup simple syrup
  • For about 1 1/4 cups of simple syrup
  • 1 cup granulated sugar
  • 1 cup water
  • For the sorbet
  • 1 cup freshly squeezed grapefruit juice (about 3 grapefruit)

Abbreviated Instructions

Prepare your ice cream maker.

For the simple syrup

In a small saucepan over medium heat, mix sugar and water together and bring to a boil, stirring until all the sugar dissolves.

Place pan in cold water, and stir sugar syrup until cool. Cool completely in the refrigerator.

Squeeze grapefruit and strain juice. Refrigerate until syrup is cold.

For the sorbet

Mix together grapefruit juice and 1 cup simple syrup.

Pour into ice cream maker (start the mixer before you add the liquid ingredients) and churn for 7 to 12 minutes, or until it achieves a smooth consistency.

Scoop sorbet into an airtight container and freeze for at least 2 hours.

http://scratchinit.halversen.com/2013/12/grapefruit-sorbet/

Ingredient discussion:

What discussion? The only thing that we could comment on is the grapefruit, and that’s to squeeze the juice yourself, so it’s fresh.

Procedure in detail:

Prep. Prepare your ice cream maker. Ours requires that the bowl freeze for at least 15 hours before use, but it also says that the freezer is a great place to store the bowl, too — that way, you can “make ice cream on a whim.” Check what you need to do with yours, because you’d hate to have everything ready to go, only to find you have to wait for the ice cream maker to freeze.

making simple syrup
Boil the sugar and water, stirring until the sugar is completely dissolved, as no one likes crystals in their frozen treat.

Make simple syrup. It is simple: just stir together the sugar and water in a small saucepan over medium heat, until it boils and all the sugar has dissolved.

cooling simple syrup
Get a head start on cooling by placing the pan in a sink full of cold water and stirring. Then into the fridge.

Cool. While still stirring, plunge the pan into a sink of cold water to start the syrup chillin’. Once the syrup has cooled quite a bit, place it in the refrigerator to chill the rest of the way. No need to stir while it’s in the fridge. You do want the syrup very cold, though.

juicing grapefruit
We like these old-fashioned juicers. They work well and are easy to clean.

Squeeze grapefruit. It takes about 3 grapefruit (of ours, at least) to make a cup of juice, so break out your fruit juicer and start a-juicin’. We picked up a nice glass one at a resale shop for, oh, probably a buck, and it does yeoman service. It seems to work far better than any of those new-fangled contraptions they sell at the kitchen stores, plus it’s a breeze to clean. While you’re juicing, strain out any of the seeds and pulp.

straining juice
Strain out the seeds and the pulp. The pulp might be okay in the sorbet, but the seeds, definitely not!
grapefruit juice
A cup of grapefruit juice is what you’re aiming for. Three grapefruit and we were a bit shy of a cup. We forged ahead, anyway.

 

 

adding simple syrup
The original recipe called for 1 1/4 cup of simple syrup, which we thought would be too much. We were glad we cut back the amount slightly.

Mix and churn. Everything’s ready; let’s do this. Mix together the grapefruit juice and 1 cup of simple syrup. Assemble your ice cream maker (be sure to turn it on before adding the juice and syrup), and start it churning on the grapefruit mixture. With our ice cream maker, we poured the mixture into the bowl and churned for about 12 minutes.

churining sorbet
Ah! The sorbet churning away. It won’t be long now!

 

 

grapefruit sorbet
It’s still very soft, but very tasty, at this point, so pack it into an airtight container and freeze for a few hours before serving.

Pack and freeze. The sorbet is more like a slushy when it first comes out of the churn, so scrape it all into an airtight container and put it in the freezer for a couple of hours to harden.

grapefruit sorbet
Perfect as a cool, refreshing treat!

Serve. We dished up a spoonful as a third course for Christmas dinner. Nice!

This sorbet is just delicious! Nothing but a nice, sweet, grapefruit flavor, packed into a pastel pink icy treat. Being made from truly ripe, fresh, grapefruits, this sorbet might have even been just a bit too sweet (the grapefruits were quite sweet on their own), so, next time, we’ll try to compensate a bit on the amount of simple syrup. So, was it worth scratchin’ up? Five stars’ worth, in our book, although we can’t wait to try other flavors, too.

Worth the trouble?

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