This may be the summer of the sorbets. I’ve always loved making homemade ice-creams but, right now, I’m really loving sorbets. They feel lighter and more refreshing.
Sorbets are also so simple to make. You basically make a sugar syrup and flavor it as you wish. This makes sorbets the perfect medium for exploring all the possible fruit and herb flavor combinations I’m wanting to try. Last time it was blackberry-sage – this time it’s grapefruit-mint.
Grapefruit and mint are two very strong flavors on their own. Yet, when they are mixed together in this recipe, they mellow each other out in a very good way resulting in an intense yet balanced sorbet. It’s a perfect way to end a summer meal whether it’s a fancy dinner party or casual cook-out. If you use ruby red grapefruit, the sorbet will be a lovely light pink color – great for bridal showers and Mother’s Day brunches.
Summer is calling – welcome it in.
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh mint leaves and tender stems
- 2 cups freshly squeezed grapefruit juice, strained
- Combine water, sugar, and mint in a medium saucepan over medium-high heat. Heat mixture until it just begins to simmer, stirring until sugar is dissolved. Reduce heat to low and simmer mixture for 5 minutes. Turn off the heat, cover the pan and let the mixture steep for 10 minutes. Strain sugar syrup into a medium bowl. Stir in grapefruit juice until evenly mixed. Cover and refrigerate until very cold, at least 2 hours or overnight.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until sorbet is the consistency of thick slush. Then, transfer the sorbet to a freezer-safe container, cover and freeze until firm before serving, 3 to 4 hours.
Recipe adapted from Ice Cream by Mable & Gar Hoffman.