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Sunday, March 19, 2017

Grapefruit Ice







Martha Rose Shulman  
 Yield One quart, serving six 

Grapefruit translates beautifully into an icy sorbet. Be sure to allow this to soften in the refrigerator for 20 minutes before serving.

Featured in: Desserts For The Conscientious.

Ingredients
2/3 cup sugar, preferably organic fair-trade sugar
1 cup water
 Zest of 1 grapefruit
1 tablespoon fresh lemon juice
3 ½ cups strained fresh grapefruit juice (4 large grapefruit)

Preparation
1. Combine the sugar, water and grapefruit zest in a saucepan, and bring to a boil. Stir to dissolve the sugar. Reduce the heat, and simmer for 10 minutes until slightly thickened. Remove from the heat, and allow to cool. Strain.
2. Combine the syrup with the lemon juice and grapefruit juice. Chill a 1-quart container or six serving dishes. Freeze the mixture in an ice cream maker, following the manufacturer’s instructions. Transfer to the container or the serving dishes, and place in the freezer for at least two hours. Before serving, allow to soften in the refrigerator for 20 to 30 minutes.

Advance preparation: The sorbet will keep, well covered, in the freezer for two weeks.

Nutritional information per serving
144 calories; 36 grams carbohydrates; 3 milligrams sodium; 1 gram protein

http://cooking.nytimes.com/recipes/1013547-grapefruit-ice



 

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