This month's recipe contest was all about citrus, something we have plenty of in SoCal -- though as it happens, the runner-up comes from South Carolina resident Mary Marlowe Leverette!
Chef Ernest Miller of the Hollywood Farmer's Kitchen and I loved the unexpected flavors presented in this sorbet. We think that next time we might use just a third or a half of the bay leaf, for a more subtle flavor, but even as written this is a great recipe for a palate cleanser between courses, or dessert for someone who doesn't love sweets. Enjoy!
Spiced Grapefruit Sorbet
Makes 2 pints
3 cups water
1 cup sugar
1/2 cup clover honey
2 tablespoons finely grated grapefruit zest
1 tablespoon chopped peeled fresh ginger
2 whole star anise or cardamom pods
2 whole cloves
1 small bay leaf, preferably fresh
2 cups chilled freshly squeezed grapefruit juice
3 tablespoons fresh lemon juice
Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup. Strain syrup into medium bowl. Add grapefruit juice and lemon juice. Pour into ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.
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