Grapefruit and Basil Sorbet
It’s Friday! That means it’s time for a new ice cream recipe!
Well….in this case a sorbet.
Cool, fruity and refreshing sorbet.
Often times when it is really, really hot….or even when it’s just a little bit hot, I really just want to sit out in the sun or float on the creek in a tube with a bowl of tart sorbet. Oh it’s so good!
A couple of weeks ago my sister, Rachel, called me up to tell me about this cocktail she had just tried. She wanted me to make it too and see if I liked it. She started telling me all about the ingredients and I couldn’t help thinking, “Now that would make a fabulous sorbet….”
So the next time I went to the grocery store I was going to get the ingredients….but I forgot. It took me like 3 tries before I finally collected thing (it’s not that hard, really, I just get a little flustered shopping with all 4 of my children who beg for the entire fruit and vegetable section and not in unison for the same things. So I forget things.) Then I managed to let the basil go bad before I got it made. Ggggrrrrrrrrr.
FINALLY. Yesterday I got myself together enough to actually make this. I am SO glad it turned out because I didn’t get enough stuff or have enough time to remake it if it hadn’t. But I thoroughly enjoyed eating a bowl of it yesterday out in the sunshine and I just got approval from the whole family on it.
It’s good.
It’s REALLY good.
- 3 cups grapefruit juice, run through a sieve to remove pulp (I juiced about 7 but I have seen bottled grapefruit juice before so one could go that route if desired)
- ½ cup granulated sugar
- 1 large sprig basil
- 1 teaspoon cornstarch
- 3 tablespoons vodka
- Place 1 cup of the grapefruit juice into a small saucepan and add the sugar, basil and cornstarch. Bring to a gentle boil over medium heat, whisking every so often, once boiling reduce heat to low and simmer until syrupy, about 10 minutes.
- Remove the basil sprig.
- Then pour in the remaining grapefruit juice and the vodka.
- Place in the fridge or freezer to chill.
- Once cold, pour into your ice cream maker and run according to the manufacturer's instructions.
- Eat right out of the machine or pop it into the freezer, allow to thaw at room temp for about 20 minutes before serving if it has been in the freezer overnight.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
