Thursday, February 18, 2010

Grapefruit-mint sorbet

I'm not going to lie, this was a bit different... only because our taste buds are not trained to have a sorbet that is not sweet. I got the idea and recipe from to have a sorbet before the main course as a palate cleanser... I thought it was very elegant and sophisticated, and we had a great time trying it out. We were concerned that it didn't make very much, but you really don't need (or want) more than a few bites.

1/2 c. white sugar
1/2 c. water
1/2 c. fresh mint leaves plus some sprigs for garnish
1/2 c. fresh grapefruit juice (one medium grapefruit)


Combine sugar, water, mint leaves and stems in a small saucepan. Bring to a boil, then lower the heat to a simmer until the sugar dissolves. Remove from heat, cover and set aside to cool. Add grapefruit juice to the mixture, then puree in a blend or food processor. Strain through a fine mesh strainer into a shallow dish or pan. Cover and freeze until firm, about 2 hours. Put the sorbet back into the blender and puree again. But it in a small bowl, cover and freeze until ready to serve. Use a melon baller or small ice cream scoop for portions and garnish with mint leaves.