Sunday, July 23, 2006

Ass-Kicking Grapefruit Rosemary Sorbet

1 cup water
2 1/2 cups grapefruit juice
about 1-2 T fresh rosemary leaves
about 1/2 cup sugar

If you're in a hurry like I am today...
Put everything in the blender and blend until the rosemary is chopped to tiny bits and the sugar is dissolved. Use only 1 T rosemary. There should be enough sugar so that when you taste the unfrozen mixture, it's like grapefruit juice but with a slightly-too-sweet undertone. Dump it all in the ice cream maker, taste when mostly frozen and add more grapefruit juice if it's too sweet.

If you have time and don't want green rosemary bits in your sorbet...
Heat the water to boiling, take off heat, add the sugar and stir until dissolved, then let 2 T rosemary steep in there for a while. Take the rosemary out, cool the syrup in the fridge, then mix with the grapefruit juice and freeze.

Another Sorbet That Is Not So Good
3 cups jasmine green tea, chilled
1/2 cup sugar
Put in ice cream maker and freeze.

This is actually a recipe I got from Gourmet magazine or somesuch, but it's just not good. You taste the sugar too much. I suppose that means it could be too sweet, but I already cut down the sugar from 3/4 cup. I think it might be better with a very mild honey. The recipe also had you make the tea really strong, and I actually think it would be better if the tea were weaker. Hmm.

Future Plans for the Ice Cream Maker
Coffee Sorbet/Sherbet (freakishly strong coffee, sugar, some cream)
Orange Blossom Honey Sorbet (water, orange blossom honey, orange blossom water)
Carrot Ginger Lime Sorbet
Hibiscus Mint Sorbet

The ice cream maker does well with sorbet. You end up with something like a very smooth, harder slurpee, then you put it in the freezer to solidify some more.


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