Grapefruit "Creamsicle"

Grapefruit "Creamsicle"
Grapefruit "Creamsicle"
This tart sorbet is great on its own as a palate cleanser, but it tastes even better when paired with store-bought vanilla ice cream. Whichever kind of grapefruit you use—pink, white, ruby red, or yellow—the hibiscus ensures a lovely deep-pink color. If you don't have an ice cream maker, turn the sorbet into a granita by freezing it in a 9x9x2" metal pan and mashing any big chunks with a fork after 1 hour. Freeze for 1 hour more, then scrape until it's as flaky as shaved ice.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 quarts
Ice Cream Machine Citrus Dairy Fruit Dessert Freeze/Chill Low Fat Kid-Friendly Low Sodium Grapefruit Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
  • 1 1/4 cups sugar
  • an ice cream maker
  • Carbohydrate 36 g(12%)
  • Cholesterol 23 mg(8%)
  • Fat 6 g(9%)
  • Fiber 0 g(2%)
  • Protein 2 g(4%)
  • Saturated Fat 4 g(18%)
  • Sodium 42 mg(2%)
  • Calories 201

Preparation Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour. Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour. Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours. To serve, spoon across ice cream and sorbet to form swirled scoops.

Preparation Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour. Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour. Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours. To serve, spoon across ice cream and sorbet to form swirled scoops.

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