Pink grapefruit sorbet Pink grapefruit sorbet Israeli Kitchen Photo: Vitaly Goncharov/Shutterstock

Pink grapefruit sorbet

This sweet treat serves as the perfect palate cleanser between courses.

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  • Yield: Serves 8-10
  • Prep time: 15 minutes
  • Cook time: 8 hours

When serving a big feast, often the taste from one course stays in the mouth and interferes with the flavors of the next, or makes you feel overloaded from too many taste sensations. Introduce a cold, somewhat acidic, lightly sweetened sorbet between the fish and the soup, or after the entree, and everyone will be refreshed.

Not only do the taste buds feel ready to tackle something new (and after all your work, you do want people to appreciate the food) – there’s been a break in the pace of the eating, for which the stomach will be grateful.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 cup fresh mint leaves
  • 2 cups juice of pink grapefruit (white is also fine)

Directions

Make a simple syrup by combining the water, sugar and mint, stirring over medium heat until the mixture boils.

Simmer the syrup for 5 minutes. Cover and take off the flame. Allow the syrup to infuse 10 minutes.

In the meantime, juice the grapefruits. It took me two to make the 2 cups of juice.

Place a strainer over a bowl. Strain the syrup though it.

Strain the grapefruit juice into the bowl with the syrup in it; mix.

Put the mix into a flat freezer container if you have one. It will freeze more evenly that way. A bowl also works; you have to make sure it’s well covered.

Remember to take the sorbet out when it’s reached slushy stage – one to two hours after putting it in the freezer – and stir it up well to lessen crystallization.

Sorbets are easy to concoct, but have to be made the night before or very early in the morning, so plan ahead. They can also be made two or three nights ahead, but start losing flavor after that, even if kept in sealed containers.

Take your sorbet out of the freezer and place it in the fridge about an hour before you intend to serve, so that it will be scoopable and not a frozen block when you need it.

For elegance, serve sorbet in goblets, if you have them. And have your goblets (or bowls) ready at hand before the meal starts, so that you spend the minimum time away from the table to serve.

Related Topics: Desserts, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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