Encore recipe - Ruby Red Grapefruit Sorbet

Every winter, I eagerly scan the citrus section of my grocery store. I'm on the hunt for grapefruit-- and not just any grapefruit. I am looking for Texas Ruby Red Grapefruit.

For those of you who might remember the grapefruit diet craze of the 70's, I jumped in on the promise that grapefruit burns fat. I quickly learned that the Ruby Red's were sweeter than the pink or yellow grapefruit that I see year-round. Ruby Reds, at the peak of their season (usually January) are so naturally sweet, that I didn't need any kind of sweetener. While I love grapefruit slices in salads, a friend of mine mentioned that she once had a grapefruit sorbet that was really good. That gave me an idea, so I searched the internet for a recipe. The recipe I settled on used vodka (fine by me). The idea is that vodka doesn't freeze, so adding just one tablespoon acts like an "anti-freeze"-- hence, the sorbet won't freeze into one solid ice block. I originally posted this recipe one year ago-- December 2009. While organizing my new recipe index, I decided to re-shoot and update how to make this sorbet, since my earlier post had only one photo:

To one cup of sugar, add 1/2 cup water. Bring to a boil, and stir to dissolve sugar. Remove from heat and cool completely. (I pop it into the freezer, for about 15-20 minutes to quick chill this.) You can make this a day ahead, and chill it in the freezer, too.

You need two Ruby Red Grapefruits (I bought them on sale 2/$1.00):

Grate the zest of one grapefruit (I used about 1 tablespoon of the zest), and juice them-- which yields about 2 cups of juice. Add the zest to the juice...

Measure 1 Tablespoon of vodka-- obviously, this isn't kid-friendly. It's mom friendly. Indulge. You can skip the vodka, though. The recipe will still work. You also don't have to use grenadine, but I happened to have a bottle of it.






Enjoy!

Comments

---

+