No egg. No cream. Little sugar. What kind of dessert is this?
I like dessert and Brian loves it. It’s the most important part of the meal for him. And lately, his concept of starting the meal with dessert has gotten a kind of attention. Serving a small portion of sorbet between courses is an elegant expansion of your dinner menu. Topping the sorbet with some high-grade olive oil or balsamic vinegar — I know it sounds weird but … — can wonderfully expand the flavor experience. Great food should not be rushed, so extending the dining experience with sorbet breaks is a wonderful idea.
This pink grapefruit sorbet is beautiful to the eye and fascinating to the palette. Whether you serve it between courses or as the featured dessert, it’s sure to please.
Pink Grapefruit Sorbet
Yield: serves 5-10 persons
3 large pink or red grapefruit, scrubbed
1 cup sugar
¼ cup light corn syrup
4 cups water
Red food coloring
Use a zester to remove 3 long strips of peel (just the zest) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
In a large saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard the peel. Stir in the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. In other words, don’t overdo the food coloring.
Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a container and freeze until firm before serving.