Grapefruit Sorbet
#4342 - 03/27/03 08:52 PM
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sperry_twiggins
Reged: 01/30/03
Posts: 158
Loc: Beautiful Pacific Northwest
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I made Pucker Up Buttercup Lemon Sorbet from Eating for IBS and loved it so much I came up with another version too. I used pink grapefruit. If you use the extra-tart white grapefruit, you may want to add more sugar to the syrup. For ruby-red, you may want to add less.
This is probably not a dessert the kids will like, which is great because no one will raid your stash. Or you can add an additional cup of sugar and the kids will probably think it's okay.
Juice from 2 medium-sized grapefruit
Zest from 2 medium-sized grapefruit
1 egg white
1 cup sugar
2 cups water
Boil the water and add the sugar, stirring until the sugar is dissolved. Chill. Chill the juice and zest too.
Put all the ingredients into the blender and blend well.
Immediately pour into your ice cream freezer and process according to the manufacturer's instructions.
When it's finished, invite me over because you'll have way too much for just yourself. 
For elegant, continental flair, serve to your non-IBS friends with a tablespoon of vodka over the top.
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is a grapefruit like a cantaloupe?
What is a zest of a fruit?
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-Angela
Healed in Jesus' Name 
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Angela - you have to get out of the house more!!!! you A grapefruit is like an orange, only more pungent and sour. The zest of a citrus fruit is the peel without the white layer in between the peel and fruit itself. It gives the foods more flavor of whatever citrus fruit (lemon, orange, lime) you use. It's stronger than the juice, even!
That's your cooking lesson for today.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Sounds wonderful, but where does the egg white come in? I have a few grapefruits left on our tree to try this with and the store sorbets all have guar gum in them!
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I'm no chemist, but I believe the egg white gives the mix a loft to keep it from just turning into a big hard ball of ice in your freezer. I have made granita before, which does not call for an egg white, and it is a totally different end product - granular and icy like a sno-cone.
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But, when do you add it? Before cooking or after????
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This sorbet sounds fabulous! Add the egg white raw to the blender with the other cooled ingredients. It does somehow affect the texture - keeps things softer and smooth and prevents the icey granulation.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I'll have to try this with my WW granita because it does come out granular, but I love it anyway. The egg white might be the way to go. Thx.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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