08/14

Grapefruit Sorbet

Grapefruits have come a long way from being the sad looking “diet” breakfast option.  Gone are the days of the lone halved grapefruit on a plate staring back at a starving dieter while everyone around them eats pancakes while riding unicorns.

Grapefruits have evolved and become completely en vogue in everything from culinary and cocktail to skincare and fragrance.   Don’t get me started on my love of salads that have grapefruit segments or the yumminess of Fresh Hesperides Grapefruit Body Lotion. Grapefruits are also on the EWG’s Clean 15 list which means you are good to purchase them conventionally raised. You don’t have to buy organic to skip the overload of pesticides.

Before you tune out because you think grapefruits are too bitter and tart, HOLD on because I have just the recipe for you.  It is super easy to execute (my favorite type of recipe) and the ingredients are few.  When I was first told about the recipe I was kind of meh about it, but once I tried and even gave myself an ice cream headache from the over sampling, I was hooked and knew I had to share it with you.  Try it.  I think you will like it.  You will need an ice cream maker to get you the goods.  This one from Cusinart is what I have and couldn’t be easier to use.  Happy sorbet making my friends!!!

Grapefruit Sorbet

• 2 cups unsweetened tea (can be regular or decaffeinated)
• 1 ½ cups of grapefruit juice
• 2 cups of sugar (this can be pared down depending on the sweetness of your grapefruit)

Combine tea and sugar in a saucepan over medium heat stirring to ensure that sugar has dissolved.  Bring to boil then immediately turn down to low and let simmer for about 3 to 5 minutes.  Remove from heat and let cool to room temperature.  One cooled stir in grapefruit juice.   Place in ice cream maker of your choice (follow manufacturer instructions for completion).

Quick tip:  Muddle some of your leftover grapefruit and mix with sparkling water or club soda for a refreshing and healthy take on soda.