January 16, 2014
A Light and Zesty Dessert That's Simple to Prepare
From time to time we love to check in with the Williams-Sonoma blog taste for a dose of beautiful food photography not to mention helpful tips, recipes, and insider know-how. When we stumbled across this recipe for Ruby Grapefruit Sorbet, we had to share it. Not only is it simple (three ingredients) but the color is just gorgeous, ideal for serving between courses and impressing your undoubtedly-sophisticated dinner-party guests. This treat is perfect as a winter pick-me-up or bookmark it now and make it later, as a celebration of spring. Ingredients 1 1/2 cups fresh grapefruit juice 1 1/3 cups superfine sugar 1 large ruby or pink grapefruit (makes 1 quart) 1. In a blender, combine 2 cups of cold water, the grapefruit juice, and sugar. 2. Finely grate the zest from the grapefruit and add to the blender. Peel and segment the grapefruit, reserving the juices. 3. Add the grapefruit segments and juice to the blender. 4. Puree until smooth. Pour into a nonreactive bowl, cover, and refrigerate for 2-3 hours until well chilled. 5. Pour the chilled grapefruit mixture into an ice-cream maker and freeze according to the manufacturers' directions. For more recipes and culinary inspiration, check out Williams-Sonoma taste. Photograph: Courtesy of Williams-Sonoma.