Friends, this stuff is it.
My husband, bless his unbelieving heart, raised his eyebrows at the thought of this Minted Grapefruit Sorbet. I’m sure he was thinking (or maybe it’s because he’s said this before), Why can’t we just eat the fruit? Why does everything have to be turned into ice cream?
Join with me in giving him a virtual tsk-tsk and slap on the hand.
I repeat: This stuff is it.
He eventually agreed with me and proceeded to eat more than his fair share. Ahem. I guess we’ll just be making this again in a few days. I do have to concede that it would be even better eating it by the metric ton in August. The effect is a little lost on a cold, January day. But hey–I’m not going to complain. I’m going to get more ruby red grapefruit and mint. :)
- For Sorbet:
- 2 cups freshly squeezed grapefruit juice
- juice of 1 lemon
- 1 recipe mint syrup (see below)
- 2 tsp. vodka (optional)
- For mint syrup:
- 1½ cups granulated sugar
- 1½ cups water
- 5-10 fresh mint leaves, torn or thinly sliced (I used spearmint)
- Combine grapefruit and lemon juice with mint syrup. Chill until very, very cold. Churn in an ice cream maker according to manufacturer directions, about halfway through churning add the vodka, if using.
- Bring sugar and water to a boil and add mint leaves. Let steep for about 30 minutes. Strain through a fine mesh sieve into a clean jar or bowl. Chill until ready to use.