We've reached that glorious time of the year where spring and summer are colliding and all that we crave are those bright, sunny flavors. The weather isn't warm enough to be 'hot' yet, but man is it humid. Warm and humid days call for something cold and refreshing. While, yes, this often means ordering an icy cocktail and sitting on the front porch of Oak Street Draft House - other times, you just have to make ice cream.
That's right. We said make ice cream. Don't worry, though. This doesn't mean much for our Beth Marie's habit - it just means we'll be having twice as much ice cream. What could possibly be wrong with that?
While we're not normally proponents of single function kitchen gadgets, something in us is totally okay with an ice cream maker... maybe because it makes those long summer nights that much better. We shouldn't have to leave the confines of our own kitchen if we just really want to try a new flavor of ice cream or sorbet. Like grapefruit mint. Yes, grapefruit mint; full of lightly sweet, incredibly refreshing and beautifully balanced flavors. Try not falling in love with that dusty ice cream machine crammed in the back of your coat closet now.
Grapefruit Mint Sorbet
4 c fresh grapefruit juice (You must absolutely use fresh grapefruits this - do not dare try to use anything that comes from the juice section of the grocery store)
3/4 c white sugar
8 fresh mint leaves, roughly chopped
In a medium saucepan, bring 1 c of the grapefruit juice, the sugar, and the mint leaves to a simmer. Remove from heat and make sure all the sugar’s disolved, let the mint steep for 5 minutes.
Strain out the mint and add mixture back to the remaining 3 c of juice. Put in the freezer to get extra cold, 30-45 min, then follow manufacturers instructions on your ice cream machine.