We saw this being made on an episode of Laura Calder's French Cooking at
Home last week. As much as I like grapefruit, my body reacts badly to
citrus, especially grapefruit. I would not have bothered with it but my
wife was inspired enough to buy some nice juicy pink grapefruit and
asked me to make it. I didn't have Campari so omitted it.


I was quite impressed. It is simple to make and absolutely delicious. I
just hope that I can handle a small serving of it once in a while. My
wife raved over it. This recipe is a keeper.

I imagine that it could be made with bottled grapefruit juice. I don't
imagine the absence of zest would detract from the results, and it would
save the messiest and hardest part of the recipe, juicing the fruit. It
would already be all set to go. For that matter, having a jug of simple
syrup on hand and a bottled juices would a great idea for quick sorbets.








Pink Grapefruit Sorbet
Yield: 8
INGREDIENTS:
Sugar Syrup
· 1 cup boiling water
· 1-1/4 cups sugar
Sorbet
· 1-2/3 cup grapefruit juice (about 4 softball-sized grapefruits, strained)
· 1 cup sugar syrup (see above)
· 1 tbsp lemon juice, strained
· 1 tbsp Campari (optional, for colour)
· 1 x egg white
· 1 x tbsp grapefruit zest (zest of one of the above grapefruits)

DIRECTIONS:
Sugar Syrup
1. Boil water. Pour over sugar in a bowl. Stir to dissolve. Cool and chill.
2. For a larger amount, the ratio is one kilo of sugar per litre of
water (5 cups sugar and four cups water). Put these together in a
saucepan and bring to a boil for 4 minutes to dissolve the sugar. Cool
and chill.
Sorbet
1. Finely grate a tablespoon of zest from one washed grapefruit, and
reserve. Combine the grapefruit juice, sugar syrup, lemon juice, and
Campari in a jug. Chill in the fridge for a few hours until it is very,
very cold.
2. Pour the sorbet mixture into an ice-cream machine and churn to
slushy, 15 minutes. Whisk a spoonful or two with the egg white and zest,
using a fork. Pour this back into the slushy sorbet and continue
churning for five minutes. Spoon into a storage container and freeze a
few hours so that the flavours intensify and the ice gets hard. Serve.

"Dave Smith" > wrote in message
m...
> We saw this being made on an episode of Laura Calder's French Cooking at Home last
> week. As much as I like grapefruit, my body reacts badly to citrus, especially
> grapefruit. I would not have bothered with it but my wife was inspired enough to
> buy some nice juicy pink grapefruit and asked me to make it. I didn't have Campari
> so omitted it.
>
>
> I was quite impressed. It is simple to make and absolutely delicious. I just hope
> that I can handle a small serving of it once in a while. My wife raved over it.
> This recipe is a keeper.
>
> I imagine that it could be made with bottled grapefruit juice. I don't imagine the
> absence of zest would detract from the results, and it would save the messiest and
> hardest part of the recipe, juicing the fruit. It would already be all set to go.
> For that matter, having a jug of simple syrup on hand and a bottled juices would a
> great idea for quick sorbets.
>
<snip delicious sounding recipe>

Thanks for posting this! I adore grapefruit, it's one of my favorites. I will be
making this soon!

kimberly

Nexis wrote:
>
> "Dave Smith" > wrote in message
> m...
> > We saw this being made on an episode of Laura Calder's French Cooking at Home last
> > week. As much as I like grapefruit, my body reacts badly to citrus, especially
> > grapefruit. I would not have bothered with it but my wife was inspired enough to
> > buy some nice juicy pink grapefruit and asked me to make it. I didn't have Campari
> > so omitted it.
> >
> >
> > I was quite impressed. It is simple to make and absolutely delicious. I just hope
> > that I can handle a small serving of it once in a while. My wife raved over it.
> > This recipe is a keeper.
> >
> > I imagine that it could be made with bottled grapefruit juice. I don't imagine the
> > absence of zest would detract from the results, and it would save the messiest and
> > hardest part of the recipe, juicing the fruit. It would already be all set to go.
> > For that matter, having a jug of simple syrup on hand and a bottled juices would a
> > great idea for quick sorbets.
> >
> <snip delicious sounding recipe>
>
> Thanks for posting this! I adore grapefruit, it's one of my favorites. I will be
> making this soon!
>
> kimberly

Me too! Er, that is, I like to collect recipes for ice creams and
sorbets, so this will be a nice addition. Thanks for posting.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Dave Smith wrote:
> We saw this being made on an episode of Laura Calder's French Cooking at
> Home last week. As much as I like grapefruit, my body reacts badly to
> citrus, especially grapefruit. I would not have bothered with it but my
> wife was inspired enough to buy some nice juicy pink grapefruit and
> asked me to make it. I didn't have Campari so omitted it.
>
>
> I was quite impressed. It is simple to make and absolutely delicious. I
> just hope that I can handle a small serving of it once in a while. My
> wife raved over it. This recipe is a keeper.
>
> I imagine that it could be made with bottled grapefruit juice. I don't
> imagine the absence of zest would detract from the results, and it would
> save the messiest and hardest part of the recipe, juicing the fruit. It
> would already be all set to go. For that matter, having a jug of simple
> syrup on hand and a bottled juices would a great idea for quick sorbets.
>
>
<snipped>

Thanks for posting this; it looks like it would be delicious, and
especially nice in the summer.