6 Responses to “fresh ruby red grapefruit sherbet”

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  1. This looks really good and maybe it might be nice with yogurt instead of cream? I just picked up an ice cream maker at a garage sale so I’m going to start using it and this looks really nice and refreshing.

  2. This sounds so utterly lovely and fresh. Cheers to you for mid-winter sherbert making, I’ve been making ice cream all winter.

  3. @kickpleat, The whipped cream lends a lot of lightness to the sherbet, but I think your could sub in yogurt if you used a lighter, strained variety (like skirr). The double tang would be fantastic.
    @Dana, Thanks! So glad to know I’m not the only winter ice cream maker.

  4. I need to make this. I like the yogurt idea too. :)

Trackbacks

  1. [...] over to Brooklyn Supper for the recipe. Related Posts :Pumpkin Donuts: They're Aren't Good for You, … Super Bowl [...]

  2. [...] our CSA and rapid action was needed. After a bit of deliberation, I decided on a sherbet based on a grapefruit version we enjoyed last winter. The sourness of the citrus was balanced wonderfully by the creamy sweetness [...]



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