The official start of Summer is only 2 week away and it is time for me to ramp up the fruit pops, ice cream and other frozen delights, preferably made with naturally fresh ingredients.
Thanks to today's offering from Sweet Cream & Sugar Cones '90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery' by Kris Hoogerhyde, Anne Walker, and Dabney Gough (Ten Speed Press, 2012), I discovered the existence of tapioca syrup.
Pink Grapefruit Sorbet Recipe
Makes about 1 quart | Pictured on page 116
This is a very refreshing, tart sorbet. We call for Meyer lemon juice here simply because its extra sweetness helps balance out the tartness of the grapefruit juice. Feel free to use regular Eureka lemon juice, but you may need to use a little extra simple syrup.
1/4 cup 2:1 Simple Syrup (page 18), cooled
3 cups fresh pink grapefruit juice (from about 6 large grapefruits)
1/4 cup tapioca syrup or corn syrup
2 tablespoons strained fresh Meyer lemon juice
1/4 teaspoon kosher salt
Make the base
1. In a medium nonreactive bowl, combine 2 tablespoons of the simple syrup, the grapefruit juice, tapioca syrup, lemon juice, and salt. Stir until well combined and the salt is completely dissolved.
2. Taste the base. It should taste just a bit too sweet (once the sorbet is frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
Freeze the sorbet
3. Freeze in your ice cream machine according to the manufacturer’s instructions. While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer. Enjoy right away or, for a firmer sorbet, transfer to the chilled container and freeze for about 4 hours.
(* Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Paige Green © 2012)