Post 126

Grapefruit Sorbet Recipe

Due to multiple requests for this recipe, I am Posting it here for all of you who want to make it on your next special occasion or holiday.  I have literally made this every Thanksgiving, Christmas, and New Years since 1989.  My adult children insist I make this with every get together. It is a more healthy alternative to so many things you could make and it is beautiful.  When my children were little, I substituted Martinelli’s (no other off-brand is as good in my opinion) Sparkling Apple Cider in place of the champagne– today we use champagne and the grandkids now have the sparkling juice added!

Basically, before I give you the exact recipe, here is the preparation and what you need;

1. Electric Ice Cream Maker– any simple one will do, don’t waste money on a fancy over-priced machine.  Just go to a discount store and buy whatever they have for about $20

2. Ice Cream Salt

3. (2) cups of fresh squeezed Ruby Red Grapefruit Juice, pulp strained off–  you’ll need 2 cups of finished product.  Whatever number of grapefruits you need depends upon just how good the grapefruits are. Usually 5-7 will do.

4. 1/2 to 1 cup of sugar–  If you like it sweeter, use 1 cup, less sweet 1/2 cup. I use 1/2 cup

5. Wine Glasses–  dip rim of the glass in some fresh squeezed lemon juice or grapefruit juice and then dip into sugar. Everyone likes this look and it sweetens up the grapefruit sorbet if a bit tart. After preparing these, place in the freezer if you have the room and take them out when serving.

6. Champagne- extra dry, white wine- extra dry, or Martinelli’s Sparkling Apple Cider

Side Note:  This is such a hit that I would suggest you plan on about 1 bottle of sparking juice per person, especially kids, and extra champagne– if you think 2 bottles is enough for your dinner, buy 4. You can always save it for later. Be sure to CHILL the juice and champagne ahead of serving. If you want to include the champagne or apple juice gelatin cubes at the end of this recipe, prepare this a day in advance. If preferred, in place of gelatin, you can freeze juice or champagne into cubes and add them into the glass along with the sorbet. Both work well. To keep things simple, just use the sorbet and sugar rimmed glass! This is the easiest way and looks beautiful.

Instructions

1. Juice the grapefruit yielding 2 full cups strained and set aside

2. Measure out sugar

3. Heat 1/2 cup of prepared grapefruit juice and 1/2 cup of champagne or juice with sugar over low-medium heat, to completely dissolve. DO NOT boil or it becomes bitter.  Cool

4. After the grapefruit juice and sugar preparation is cooled, combine it into the rest of the grapefruit juice. Set aside and prepare the Ice Cream Maker for use

5. Place juice in the Ice Cream Maker Container and set it into place.

6. Next fill the container which surrounds the juice container with ice, about 1/3 of the way up.  Pour over 1 cup of ice cream salt.  Now pour over the ice and salt- 1 cup of cold water.  Continue this layer up to the rim of the container.  If you forget the water, it will not work.  Basically, you’ll have 3 divided doses of ice, salt, and water.  Place the paddle into the juice container and secure the lid on. Plug it in.

7. This will take about an hour.  The sorbet is done when the consistency is thick enough to slow down or stop the ice cream maker from turning. You need to be around, when the ice cream maker stops, unplug the machine-  you’re done!

8. Scoop out the sorbet and place it into a container and place in the freezer until ready to serve.

Serving

Remove your glasses from the freezer.  Scoop out sorbet with either a spoon or melon baller and place into the glass.  Pour champagne, wine, or sparkling juice over the sorbet. Serve. Put the unused sorbet back in the freezer– it thaws quickly even if you plan to come back to use it soon, it just is best left in the freezer.

This keeps easily for a month after making it.  So if you make enough, you’ll have all you need from Thanksgiving through your New Year’s Eve celebrations.

Variation and Garnish

This is the basic recipe.  You can also make gelatin cubes with champagne and place this in the glass along with the sorbet for a sparkly presentation. The gelatin cubes reflect light like ice cubes and look great, especially for events such as wedding showers or anniversaries. Garnish if you want one is a simple grapefruit wedge or skew grapefruit pieces and apple slices.