cranberry grapefruit sorbet

cranberry grapefruit sorbet for twoFrozen desserts would seem to be the last option in the dead of winter, but my ice cream maker gets a workout even during cold weather. Then again, “cold weather” in New Orleans is…well, let’s just say yesterday’s forecast was 73/57° F. Brrr.
grapefruitclose-up of grapefruitgrapefruit juice + prepall this juice from one grapefruitBut even though it’s winter, that’s not to say that I can’t make it seasonal. Sorbets are a prime way to exhibit seasonal flavors in a potent and direct way. And if you have a penchant for tart flavors that are still perfectly sweetened (me! me!), this one’s for you. This winter-appropriate sorbet has not one but two tart flavors–cranberries and grapefruit–yet it’s not mouth-puckeringly tart. Hmm…I suppose the generous quantity of sugar and corn syrup helps out in that department.
cranberrieschill in an ice bathfreshly churnedIt’s also interspersed with little soft bits of cranberries, a welcome departure from the typical frozen baby food texture of many sorbets. And the color? A stunning magenta. My kind of dessert. Even if you have “real” winter, this sorbet’s a winner. Happy New Year!
cranberry grapefruit sorbetcranberry grapefruit sorbet, overhead

Cranberry Grapefruit Sorbet
adapted from  Jeni’s Splendid Ice Creams at Home (she calls it “Cranberry Royale Sorbet”)

Sometime I find homemade sorbets hard and icy straight out of the freezer, but this sorbet has a perfectly scoopable texture due to the use of corn syrup.

Makes about 1 quart

1-2 grapefruits
1 (12-ounce) bag cranberries (fresh or frozen, no need to defrost)
1 cup plus 2 tablespoons (1 1/8 cups) water
1/4 cup light corn syrup
1 1/2 cups sugar

Prep: Using a vegetable peeler, remove 3 large strips of zest from one of the grapefruits. Halve the grapefruit(s) and squeeze 3/4 cup juice. (You may only need to use one grapefruit.  Two grapefruits are listed in the ingredients,  but I was able to get  3/4 cup juice from one.)

Cook: Combine the grapefruit zest and juice, cranberries, water, corn syrup, and sugar in a 4-quart saucepan, and bring to a boil over medium heat. Boil until the cranberries have popped open and are cooked. Remove from heat and let cool at room temperature.

Chill: Remove the grapefruit zest. If desired, puree the cranberry mixture (in batches if necessary) in a food processor or blender to desired texture. I left some little bits of cranberry in the sorbet, and it was delicious. Feel free to leave it unpureed for a chunkier sorbet.
Fill a large bowl with ice and a little water. Carefully pour the cranberry mixture into a 1 gallon Ziploc freezer bag and seal tightly. Submerge the sealed bag in the ice bath. Let chill, adding more ice as necessary, until cold, about 30 minutes.

Freeze: Pour the sorbet base into the frozen bowl of your ice cream maker and churn until it reaches the consistency of very softly whipped cream.
Pack the sorbet into a storage container, press a sheet of parchment directly against the surface of the sorbet, and seal with an airtight lid. Freeze until firm, at least 4 hours.

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4 responses to “cranberry grapefruit sorbet

  1. I just got the same ice cream maker for Christmas! I will def have to try this!

  2. Can’t wait to try this one! You are on Foodgawker!!!!!! Yea!!

  3. Pingback: strawberry buttermilk ice cream | nolabake

  4. When I initially commented I clicked the “Notify me when new comments are added” checkbox
    and now each time a comment is added I get three e-mails
    with the same comment. Is there any way you can remove
    people from that service?Thanks!

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