I love grapefruit and was so excited when Texas Sweet sent me a half dozen Texas Rio Star grapefruits to cook with. The challenge was not eating them all plain, peeling them like oranges and devouring the big, tart slices. And, I adore grapefruit juice. A big glass of fresh squeezed grapefruit juice is divine in the morning.
As I perused recipes, I was hesitant to apply heat to my beloved prizes. Then, I remembered seeing a recipe by David Lebovitz for a Grapefruit Campari Sorbet. The recipe caught my attention because of Lebovitz’s delightful story of finding American grapefruit in the Paris shops.
I opted to skip the Campari so that I could share the sorbet with my nephew who is a devoted fan of citrus ice creams; the kid is nuts for the lemon gelato at Mandola’s Italian Market. To spice up the sorbet a bit, I decided to make a mint simple syrup with some of the bounty from my prolific mint plant. The result was a refreshing dessert with a hint of sweetness and enough tartness to tickle your tongue. If you prefer sweeter desserts, increase the amount of simple syrup, adding it slowly and tasting as you go until you find the right balance.
As Texas’ citrus season draws to a close, consider freezing up a batch so that you can enjoy grapefruit well into the summer.
Photo by Sandra Ramos
Grapefruit and mint sorbet
1 cup sugar
1 cup water
1/8 of cup of fresh mint leaves (do not chop the leaves unless you want pieces of mint in the ice cream)
2 cups of freshly squeezed grapefruit juice
A few days in advance, place the cooler of your ice cream machine in the freezer to ensure that it is good and cold.
Combine the sugar and water in a pan and bring to a gentle boil. Stir to combine the sugar and water, add the mint and lower the heat. Simmer until the sugar dissolves. Remove from the heat and allow to cool completely.
Strain the simple syrup to remove the mint leaves. (I had to do this twice.)
Combine the simple syrup and grapefruit juice. Place in the refrigerator and allow to cool completely.
Place the grapefruit mixture in the cooler of your ice cream maker and follow the instructions for your equipment to whip the mixture. Place in the freezer and allow to freeze through.