Grape Fruit Sorbet
It's Grape Fruit Season in Arizona! I got these gorgeous grapefruit from a co-worker.
Before starting the sorbet, put the icecream attachment in the freezer for 15 hours to cool. Then, juice or squeeze 2 cups of grapefruit juice, or purchase grapefruit juice. Cool the juice in the refrigerator for 24 hours before getting started. You will need the following:
2 cups of sugar
2 cups of water
2 cups of grapefruit juice
20 ice cubes
Make a simple syrup by dissolving 2 cups of sugar into 2 cups of water on the stove top. Turn the heat down to medium. Then, take the pot with the simple syrup and submerge into icewater to cool. The simple syrup needs to be cooled entirely before trying to make the sorbet.
Once the simple syrup is cooled, stir in 2 cups of grapefruit juice. Put together the mixer with the icecream maker attachment. Only speed 1 should be used. Do not speed up the mixer because this will impact the process, slower is better! Slowly pour in the mixture on low speed. Continue to stir on low for 15 minutes. The sorbet will not be hardened.
Pour the sorbet into an airtight container. The mixture will grow, so plan on a container that can hold six cups of semi-solid rather than 4 cups. Put in the freezer for 3-4 hours. The mixture will harden.
This sorbet goes great with champagne and fresh strawberries, enjoy!
Grape Fruit Rosemary Teacake
This teacake can be modified get creative with the citrus zest, juice, and spices!
Pre heat oven to 350, grease an 8 inch bread pan with butter.
1/3 cup of sugar
2 teaspoons of rosemary crushed
grated zest from 1 grapefruit or other citrus fruit
2 eggs
1/2 cup vanilla almond milk, vanilla soy milk, OR greek yogurt
3 Tlbs olive oil
2 Tlbs of honey
1-3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
juice from 2 large grapefruit
3/4 cup powdered sugar
In a large mixing bowl, combine sugar, rosemary, and zest. Then beat in the eggs, almond milk (or other substitute), olive oil and honey. Add in flour, baking powder, baking soda, and salt. Mix in about 1/8 cup grape fruit juice.
Bake for about 45 minutes or until a center toothpick comes out clean. Cool completely.
Glaze: Whisk about 1/4 grapefruit juice with 3/4 cup powdered sugar. Coat cake with the glaze. Be generous!
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