July 9, 2010


We've been experiencing an intense heat wave in the North East, & living in Vermont has made it quite obvious that we are not set up to deal with extreme temperatures on the upper side of the mercury.

This is the only thing that looks tempting to me today, from the kitchen of the very talented Emily...

Grapefruit Arak Sorbet

makes one quart

  • 3 cups fresh-squeezed grapefruit juice (about 9 grapefruit)
  • 1/2 cup sugar
  • 1/3 cup water
  • 1/3 to 1/2 cup arak (or ouzo or pernod), chilled
  • Make a simple syrup with the sugar and water by dissolving the sugar in the water and cooking it on medium heat until clear. Add syrup to grapefruit juice and chill until very cold.
  • Freeze grapefruit-syrup mixture in an ice cream maker according to the manufacturer's instructions. After 10-15 minutes slowly add the arak/ouzo/pernod. Continue to freeze until mixture becomes slushy, another 10 minutes or so. Transfer to airtight containers and place in the freezer for several hours.

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