Wednesday, November 18, 2015

Ruby Grapefruit Today!

We're excited to finally get back into harvesting citrus! This week's CSA boxes all have the delicious Ruby Grapefruit. They make a great juice, a tangy marmalade, and a tasty sorbet, and their skins can be candied.

Grapefruit/Strawberry Sorbet

This is a super simple deal. I did a book signing/cooking class at Sur La Table a few years ago, and this cooking store has an amazing little ice cream maker that is worth taking a look at.
What I thought was cool about it, besides the cheap price, is that is doesn't require salt and is so quiet you can have it going while you and your guests enjoy your main course. How many times have I had to haul my stupid Wal-Mart ice cream maker into the barn so I didn't have to listen to it while I enjoyed my meal? Here's the solution to that! This one is quite an improvement, for around $50.http://www.surlatable.com/product/PRO-724435/Cuisinart-Classic-Frozen-Yogurt-Ice-Cream-and-Sorbet-Maker-Lemon
Ingredients:
* 3 cups strained grapefruit juice
* 3 tablespoons vodka
* 3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear)
* cup of frozen strawberries or blackberries, pureed with the grapefruit juice (I use a vitamix; but a Cuisinart will work, too)
Directions:
Mix the juice, vodka and simple syrup. Place the mixture into an ice cream mixer, and freeze according to manufacturer's directions. Serve at once or transfer to a freezer container and freeze until ready to serve. To serve, hollow out grapefruit halves, fill with sorbet, garnish with a berry, and serve.

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