As pretty much every great story begins, I was walking through the produce section of the grocery store with no real plans. It was an “I’ll just buy whatever looks best” kind of day.
Thankfully whoever stocks the fruit there had the brilliant idea of putting the kiwi and grapefruit next to each other. I stopped dead in my tracks. I hadn’t had either of these lovelies in a while so I stocked up on both.
I looked at them sitting there side by side in the fruit bowl and wondered how they’d taste together. Turns out the answer is really, really freakin’ good.
Sorbet seemed like the way to go – especially since we bought a “portable” air conditioner the other day that turned out to be some kind of sick joke. Portable, yet part of it is nailed into your window frame. “No water bucket to empty!” – oh, excuse me, a water tray. Then of course there is the part where our window frames are metal, so we couldn’t nail anything in there if we wanted to…
So it seems we’ll be eating a lot of sorbet this summer to cool down, which is fine with me.
And this one is especially refreshing! There isn’t much sugar, which lets the clean, tart flavor of the grapefruit shine through. The kiwi adds a subtle sweetness and, of course, those awesome little seeds that pop with each bite.
I’m gonna go out on a limb here and guess that you don’t wanna make this for your kid’s next birthday party. This is grown-up territory. Unless your kid is anything like I was… I probably would’ve been extremely interested in a odd colored sorbet with explodey black dots in it. I’ll just leave it up to you.
Kiwi Grapefruit Sorbet
Ingredients
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 cups freshly squeezed grapefruit juice (I got this from 3 grapefruits)
- 3 kiwis, peeled and chopped
- 1 tablespoon grapefruit zest
- 2 tablespoons vodka
Method
- Warm the water, sugar and honey in a small pot over medium heat until the sugar is completely dissolved. Pour into a large bowl and put in the fridge to cool down while you prepare the rest of the ingredients.
- In a blender, puree the kiwis with the grapefruit juice and zest. Add the fruit mixture and vodka to the sugar mixture, stir to combine. Put this back in the fridge for a couple of hours to cool completely.
- Freeze according to your ice cream maker’s instructions. Either serve straight out of the machine (it will be a little soft), or freeze until ready to serve.
Yields
1 quart
