Pink grapefruit sorbet
Photo by Annabel Langbein media
This zingy sorbet is so creamy and silky smooth it’s hard to believe there’s not a skerrick of fat in it. It will keep in the freezer for weeks —just blitz it up a couple of hours before serving and watch it transform to the lightest creamy, pale pink bliss.
- Place ½ cup of the water in a small bowl and sprinkle the gelatine over the top, stirring to remove any lumps.
- Heat sugar and remaining water in a pot, stirring to dissolve sugar. Allow to boil for 10 minutes then remove from heat.
- Whisk soaked gelatine mix into hot syrup until dissolved and set aside for 10 minutes to cool.
- Mix in grapefruit juice and salt, whisking to combine. Pour into a 1-litre capacity shallow container and freeze until very firm (at least 6 hours).
- It will keep fresh in a sealed container for 6-8 weeks. Two to three hours before serving, remove from freezer, cut into chunks and blend in a food processor until it turns creamy, pale and smooth. Quickly transfer to a container and refreeze until ready to serve.
More of Annabel's spring recipes