Grapefruit-mint sorbet, August 2011
One of the great benefits of summer is using your garden herbs and produce. Mint is a wonderful addition to a backyard garden. If you don’t grow it, I highly recommend it. Mint is rewarding because it grows well even in partial sun and poor soil. In fact, you’ll need to keep pulling up shoots to keep it from spreading. It comes in common varieties like peppermint and spearmint and fragrant ones like apple, chocolate, orange, and pineapple. I enjoy my “mint gallery” on the west side of the house, and it contains all of these. Other intriguing varieties I’m interested in for the future are banana, lemon, lavender, and Moroccan.
This sorbet is flavorful and pretty and not overly sweet. You will need an ice cream maker.
| Grapefruit-Mint Sorbet | Print |
- 3 grapefruits (pink or red, if available); zest and juice (about 2 cups)
- 1/2 cup sugar
- 1 1/2 cups water
- 1 tablespoon finely chopped fresh mint leaves
- Place zest of grapefruit, sugar, and water in small saucepan. Simmer 10 minutes. Cool and pour into quart container. Add grapefruit juice and mint; cover and chill 12 hours.
- Strain into ice cream maker, reserving zest and mint. Process and chill according to ice cream maker’s directions, adding zest and mint when mixture begins to thicken.
Recipe adapted from Donvier Ice Cream Maker Recipe Instruction Booklet.
Fostoria sherbet dish in photo courtesy of Pink Begonia, Kalona, Iowa.
Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday.
