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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 usepink, white, ruby red, or yellowthe 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. Ingredients:
1 quart store-bought vanilla ice cream, softened |
1 1/4 cups sugar |
2 hibiscus tea bags or 2 teaspoons dried hibiscus flowers |
1 tablespoon finely grated grapefruit zest |
1 1/2 cups fresh grapefruit juice |
Directions:
1. 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.
2. 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.
3. 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.
4. To serve, spoon across ice cream and sorbet to form swirled scoops.
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