I bet you’re wondering why, when we are experiencing below zero weather, I am making (and loving) frozen grapefruit sorbet. After the baked and oven-cooked foods of the holiday, I needed something different. Fresh and bright flavors are my go-to and I am loving all things citrus-y. Especially grapefruit. They’ve been good since the start of December and should continue through February. I’m so thankful because produce choices are slim and I’m sorely missing summertime fruits.
Grapefruit has always been a winter treat for me. Bug is just learning to eat grapefruits on her own and I can’t help but think of eating them as a youngster. My mom would buy box from the high school fundraisers each year and keep the box up in the steps on the third floor. Each morning, we could climb the stairs and pick out which one we wanted. We used to use a curved serrated knife to cut under and around the fleshing middle and then use a different knife to release each wedge. But one year, mom found grapefruit spoons and they were suddenly easier to devour. Thank goodness!
This grapefruit sorbet recipe is similar to the other sorbets I’ve shared before – pomegranate, blood orange, tart cherry and raspberry pomegranate. It requires pure juice, frozen, and simple syrup (a 1:1 water to sugar syrup), all blended together in a food processor. I used more fresh squeezed grapefruit juice to brighten the flavor. It’s refreshing and the color…. It’s a hue lovely to see in this winter month.