my wonderfully, thoughtful, florida-living, sunbirds of an aunt and uncle sent E and i a big box of florida oranges and grapefruits for christmas. it felt like we were opening a box of sunshine every time we picked one out. cutting into one filled our kitchen with an air of citrus freshness.
however, i have a confession, as much as E and i both like citrus fruits, we are having a hard time getting through the entire 23 lb box.
thankfully, i can turn to a little invention known as the world wide web. when i came across a recipe for grapefruit sorbet, a little light bulb went off and i immediately got to juicing some grapefruits. the recipe called for a basil simple syrup to sweeten the tart grapefruit. i added some fresh mint to the simple syrup as well as fresh basil and it added such a wonderfully bright, fresh taste to the sorbet. it made for complex notes on the tongue. you immediately tasted the tart grapefruit but the subtle flavors of mint, basil, and lemon linger. it is cool and refreshing and makes me think of summer. only five more months . . .
Basil Mint Grapefruit Sorbet
adapted from a spicy perspective
2 cups water
however, i have a confession, as much as E and i both like citrus fruits, we are having a hard time getting through the entire 23 lb box.
thankfully, i can turn to a little invention known as the world wide web. when i came across a recipe for grapefruit sorbet, a little light bulb went off and i immediately got to juicing some grapefruits. the recipe called for a basil simple syrup to sweeten the tart grapefruit. i added some fresh mint to the simple syrup as well as fresh basil and it added such a wonderfully bright, fresh taste to the sorbet. it made for complex notes on the tongue. you immediately tasted the tart grapefruit but the subtle flavors of mint, basil, and lemon linger. it is cool and refreshing and makes me think of summer. only five more months . . .
Basil Mint Grapefruit Sorbet
adapted from a spicy perspective
2 cups water
1 cup agave nectar
1/2 cup organic sugar
1/2 cup organic sugar
1 lemon, zested and juiced
1 grapefruit, zested
1 grapefruit, zested
10 large basil leaves
10 mint leaves
10 mint leaves
pinch of salt
approximately 6 large grapefruits, juiced (3 cups of juice)
to make simple syrup, bring water, agave, and sugar to a boil over medium heat. stir well and remove from heat. add lemon zest, grapefruit zest, basil and mint leaves. let sit 30 minutes.
juice 1 lemon and grapefruits until you have 3 cups of juice. add juice to a large airtight container. strain simple syrup and add it to juice. refrigerate at least 2 hours or overnight.
add to ice cream maker and follow ice cream maker directions (i let it go for 35 minutes - it should be slushy). turn off ice cream maker and put sorbet back into airtight container and freeze. when ready to serve, let sorbet sit at room temperature for 15 minutes to soften slightly before serving.
to make simple syrup, bring water, agave, and sugar to a boil over medium heat. stir well and remove from heat. add lemon zest, grapefruit zest, basil and mint leaves. let sit 30 minutes.
juice 1 lemon and grapefruits until you have 3 cups of juice. add juice to a large airtight container. strain simple syrup and add it to juice. refrigerate at least 2 hours or overnight.
add to ice cream maker and follow ice cream maker directions (i let it go for 35 minutes - it should be slushy). turn off ice cream maker and put sorbet back into airtight container and freeze. when ready to serve, let sorbet sit at room temperature for 15 minutes to soften slightly before serving.
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