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.
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.
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.
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.
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.
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.
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.
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.