What mother would not be overjoyed with a (soooo easy to make) refreshing homemade sorbet? Here are two guaranteed to dazzle and delight.
Rosy Grapefruit Sorbet
Sugar tames the tartness of the grapefruit in this refreshing palate-cleansing sorbet. With only two essential ingredients, it is a breeze to make. (You’ll need an ice cream maker.) Should you come across a sorbet recipe with water added to the juice, drop it immediately from your browsing. A sorbet must be intense with fruit flavor and there should be no watering down.
Ingredients (Makes about a quart)
4 large Ruby Red grapefruits ¾ cup granulated sugar 2 T grapefruit vodka* 2 T Campari bitters**
1. Squeeze juice from grapefruits. Strain. You should have about 3 cups of juice (If you have more, add more sugar accordingly.)
2. In a small saucepan mix sugar with ½ cup of juice. Heat and stir just until sugar is dissolved.
3. Cool and add to remainder of juice. Stir in vodka and bitters.
4. Chill in refrigerator overnight or until cold.
5. Prepare in ice cream machine according to manufacturer’s directions. This should take about 20 minutes.
6. Scoop into a container with a tight-fitting lid and place in freezer.
* The vodka will prevent the sorbet from freezing hard. It’s not essential if you’re going to eat it the same day, but otherwise highly recommended. **Campari marries well with the grapefruit flavor, slows down the hardening and gives the sorbet a lovely rosy color. You can, of course, use unflavored vodka, but I always look for ways to intensify flavor.
Fresh Orange Sorbet Photographer Bill Brady http://bit.ly/9wFYxm
Here is a delightful icy refreshment for a sultry (or any other) day . . . and soooo easy to make. It requires an ice cream maker.
Ingredients (Makes 6 servings)
1 cup water
½ cup sugar
2 cups fresh orange juice
Make a sugar syrup by bringing water and sugar to a boil in a small sauce pan. Keep it at a slow simmer for 20 minutes. Take off heat and let cool. Add orange juice. Taste for sweetness. Refrigerate until chilled. Make your sorbet according to the manufacturer’s instructions for your ice cream maker.
For a decorative twist you can create frozen orange cups from oranges cut in half. Gently scoop out the contents, removing all the pulp. Place in the freezer for about an hour until the orange halves are frozen.
When sorbet is ready, scoop into orange cups, garnish with fruit and serve.
Photos by Michael Kirigin
These recipes are by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at [email protected]