fresh ruby red grapefruit sherbet
Ahhh, the middle of February. The winter is really dragging on, and we’ve got at least 5 or 6 more weeks until the first spring chives and greens start popping up. Here at Brooklyn Supper headquarters we’re hunkered down, making the most of cabbage, jerusalem artichokes, winter carrots, beets, and squash. And while I really do love all these foods, by this time of year they’re, um, very familiar. And so I’ve been searching for a treat that would add some brightness to these snowy winter nights. Enter Ruby Red grapefruit sherbet.
With vibrant fresh-squeezed grapefruit flavor, this sherbet is absolutely delicious. Light and ultra tangy, homemade sherbet has an amazing depth of fragrant grapefruit flavor. Brian and I loved this recipe. In fact, it’s reserved a coveted place in my top 5 favorite flavors.
Of course I found the definitive recipe through Cooks Illustrated. Their simple approach yields a light, pliant sherbet. One bite and you’ll swear you can feel a summer breeze–if you can remember what that was like.
Since we’re using the zest here, try and track down organic grapefruits. This sherbet will also work wonderfully with lemon, lime, Meyer lemons or oranges.
Ruby Red Grapefruit Sherbet (adapted from Cooks Illustrated)
2 tablespoons grapefruit zest (about 1 grapefruit worth)
1 cup plus 2 tablespoons sugar
1/4 teaspoon kosher salt
2/3 cup fresh squeezed grapefruit juice
1 1/2 cups water
2 teaspoons vodka
2/3 cup heavy cream
In a non-reactive bowl, whisk together the zest, sugar, and salt. Next add the grapefruit juice and water, and continue to whisk until the sugar has dissolved. Stir in the vodka, cover the mixture, and chill until it is very cold, about an hour.
Just before processing the sherbet, whip up the cream so that it forms soft peaks. Slowly pour the juice mixture into the cream, with the stream of juice hitting the side of the bowl so as not to deflate the airy cream. Stir together, gently spoon into your ice cream maker, and process normally. Chances are the mixture will remain fairly wet, even after processing. Gently spoon into containers and put them in the freezer to cure for at least 3 hours. Serve with a twist of zest and maybe a grapefruit wedge.