Grapefruit Basil Sorbet

Happy 2011, friends! I hope I find you fully recovered from your New Year’s Eve party, and another year healthier, wealthier, and wiser!

I’m refreshed and ready to dive into a new year of fabulous dishes, accompanied by butt-busting workouts!

Yeah, that’s how I roll. Blog-worthy meals generally equal EXTRA curves–especially after the holidays. So I’ve vowed to “cleanse my system” with health-concious meals over the next fews weeks…and pick up my hefty workouts where I left off in early December. My health-nut friends would be so proud!

The only problem is I NEED dessert. Like air. I’m not going to tell you that I will completely eliminate sweets; it’s just not possible. Solution? Lighter, leaner treats. I’ll just think of it as a personal challenge.

My sweet hubby got me a new ice cream machine for Christmas. (Apparently he likes extra curves!) Our old machine bit the dust last spring and I managed to make it through the summer and fall without one!

We decided to give it a spin starting with a light lemon sorbet. Only, there were just 2 lemons in the fridge–not nearly enough for sorbet.

Instead we used freshly squeezed grapefruit juice, and HOLY HEAVEN, was it good! Dare I say BETTER than plain lemon sorbet?

This delightfully addictive sorbet offers a slightly bitter and tart bite, balanced by fresh sweet basil leaves. It makes your tongue dance a little jig! It’s so lovely, I would consider giving up chocolate for this sorbet! (Please don’t hold me to that.)

High on flavor, low on guilt…at least for now!

Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.

Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices.

Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.)

Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a “soft serve” consistency.

Eat the sorbet immediately, or put in an airtight container and freeze.

After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.

Makes approximately 1 ½ quarts of heaven!

*If you don’t own an ice cream machine, you could freeze the mixture and shave it with a spoon for “Italian Ice.”

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Yield: 1.5 quarts

Prep Time: 35 minutes active time

Cook Time: 20 minutes

Grapefruit Basil Sorbet

Ingredients:

2 cups water
1 ¾ cups sugar
2 lemons, zested and juiced
1 packed cup of basil leaves
pinch of salt
4 large ruby red grapefruits, juiced

Directions:

Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.

Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices.

Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.)

Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a “soft serve” consistency.

Eat the sorbet immediately, or put in an airtight container and freeze.

After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.

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60 Responses to “Grapefruit Basil Sorbet”

  1. #
    51
    blackbookkitchendiaries — January 5, 2011 @ 4:59 pm

    this sounds so refreshing right now.. i love how pretty it looks as well. thank you for sharing this and have a great day.

    Reply

  2. #
    52
    Gulmohar — January 5, 2011 @ 10:58 pm

    That's such a wonderful gift..I have always wanted to have an ice cream machine ;-)And a beautiful sorbet, guilt free too :-)Happy New year !

    Reply

  3. #
    53
    Eileen — January 6, 2011 @ 1:14 am

    What a perky little dessert for those of us who have vowed (at least for a few weeks) to eat healthier.

    Reply

  4. #
    54
    Kulsum@JourneyKitchen — January 10, 2011 @ 6:29 pm

    Ok I'm one of those people who love icecreams in winter. so sorbet hit the right spot! I just can't wait to buy an icecream maker!

    Reply

  5. #
    55
    Isaac — January 11, 2011 @ 9:30 am

    For 2012 may I suggest an exclamation point diet?

    Reply

  6. #
    56
    A SPICY PERSPECTIVE — January 11, 2011 @ 1:23 pm

    Isaac,

    Every paragraph needs a little excitement!!!!! ;)

    Reply

  7. #
    57
    CNA Training — January 23, 2011 @ 1:56 pm

    It’s really a nice and helpful piece of information. I’m glad that you shared this helpful info with us. Please keep us informed like this. Thanks for sharing.

    Reply

  8. #
    58
    marla — July 23, 2011 @ 7:00 am

    Such a sweet & delicate sorbet. Would be nice at a Sunday ladies tea party….the basil infusion is so nice!

    Reply

  9. #
    59
    Feast on the Cheap — July 27, 2011 @ 7:50 am

    Mouth is watering. This looks so wonderfully refreshing

    Reply

  10. #
    60
    Victoria — July 6, 2012 @ 6:29 pm

    It looked so good, couldnt wait to make it. Finally got to it last night, enjoyed fruits of my labor today. This recipe did not disappoint. Exceeded all expectations. I have a serious sweet tooth and thought I would need that extra 1/4 cup of sugar. No need to do that if you have good grapefruit. I’m learning that the unconventional mixes of various spices in a fruit or a dessert dish is pleasantly surprising. The basil and grapefruit mix was very tantalizing to my taste buds! Thanks for this recipe.

    Reply

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