The process of making ice cream and sorbet is not really that challenging once you get the hang of a few basic techniques. Master those, and the fun of experimenting with flavor combinations begins. This recipe for Ginger Grapefruit Sorbet is one of my first forays into flavor freestyling.
Generally speaking, sorbet is fruit juice based and contains no dairy. (Add a dairy component and you have sherbet.) It is typically flavored with fruit purees or juices but may also be made with chocolate, coffee, liqueur, or nuts.
Sorbet's closest cousins are the Italian ice (also known as the water ice) and granita, which differs mainly in the texture of the end product, granitas having larger ice crystals. If you have a sweet tooth but are lactose intolerant, sorbets, ices, and granitas can be your best friends.
This recipe requires knowledge of two basic cooking techniques: making a simple syrup and preparing an ice bath.
Ginger Grapefruit Sorbet
- 1 cup sugar
- 1 cup water
- 1 inch fresh ginger, peeled and thinly sliced
- 3 cups freshly squeezed pink grapefruit juice, chilled
- Natural red food dye, if desired
Combine sugar, water, and ginger in a small saucepan and bring to a boil over medium heat. Stir to dissolve sugar. Let boil for 1 minute. Remove from heat and cool. Chill thoroughly in the refrigerator or an ice water bath.
Using a slotted spoon, remove ginger slices from syrup and discard. If desired, pour grapefruit juice through a strainer to remove pulp. Add grapefruit juice to ginger syrup and stir to combine. If desired, add red food dye, a drop at a time, to make the mixture a deep pink color -- it will lighten considerably when it freezes. Process in ice-cream maker according to manufacturer's directions. Freeze for at least 4 hours to ripen before serving.
This dessert post has been submitted to this month's citrus-themed Sugar High Friday event, created by Jennifer of The Domestic Goddess and hosted by Tartelette.