Last week a quart of slightly overripe blackberries arrived in 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 of the dairy, and I thought this approach would similarly balance the tang of the blackberries. We ended up with an intensely flavored sherbet with pitch-perfect blackberry flavor, and hints of creaminess. An added bonus is that you get all of the blackberry flavor and none of the seeds. Chalk it up to yet another perfect summer dessert. read more »
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. read more »