Campari Grapefruit Sorbet

My roommate brought home some amazing grapefruits from his mother's tree - so I made this sorbet flavored with Campari. The citric acid (also known as lemon salt) is available in Indian markets. Just a small amount imparts a mouthwatering tartness.  (It also works great in cherry pie, but that's for another blog...)

Tart, sweet, bitter...super refreshing!

Campari Grapefruit Sorbet

1 cup water

1 cup sugar

2 tablespoons corn syrup

3 cups fresh squeezed grapefruit juice

1/4 cup Campari liquor

1/4 teaspoon citric acid (optional)

1/2 teaspoon orange flower water
2 drops grapefruit essential oil
3 oz liquid pectin

Don't be afraid of the corn syrup! It's there to improve the texture of the sorbet. If you want, you can probably substitute agave syrup or honey...but I wouldn't!

1. Bring sugar and water to a boil in medium saucepan, stirring so that sugar dissolves.

2. Combine all ingredients in a large bowl. Adjust for sweetness.

3. Chill thoroughly and process in ice cream machine.

* When serving, allow to thaw slightly. 

Strawberry Rhubarb and Buttermilk Gelato with Pink Peppercorns

Strawberry Rhubarb and Buttermilk Gelato with Pink Peppercorns

1 cup chopped rhubarb
1 orange peel, grated
4 cups chopped strawberries
1 tablespoon ground pink peppercorns
2 cups water
2 cups sugar
2 cups buttermilk
1 tsp orange flower water (optional)
2 tablespoons lemon juice

1. Toss rhubarb stems with 1/4 cup sugar and grated orange peel. roast in oven for 10-15 minutes until soft.
2. Place rhubarb and collected sugar syrup in blender with strawberries and puree.
3. Boil sugar and water to make a sugar syrup.
4. Add orange flower water, pink peppercorns and lemon juice to mixture, then stir in buttermilk.
5. Chill mixture thoroughly.
6.  Process mixture in ice cream machine.

Pistachio Ice Cream

Pistachio Ice Cream

1/2 cup roasted unsalted pistachios, chopped finely into a paste

2 cups milk

1 1/4 cups heavy cream

1 tablespoon + 1tsp cornstarch,  mixed with 2 tablespoons of milk to form a slurry

1 1/2 oz cream cheese , softened

1/2 tsp salt

2/3 cups sugar

2 tablespoons honey

1/2 tsp almond extract

1 drop green food coloring

1. Blend pistachios, cream cheese and salt.

2.  Heat milk, cream, honey and sugar together.  Bring to a boil for 4 minutes.

3. Add cornstarch slurry and bring back to a boil, stirring constantly for 1 more minute.

4.  Add to pistachio mixture.  Add almond extract and food coloring.

5. Chill to infuse flavors and process in ice cream maker.

Almond Pastis Sorbet

I found this Pastis at Silverlake Wine, but you could use Pernod, or even Sambuca.
Nice with a pear or apricot tart!

Almond Pastis Sorbet

1 7oz package of almond paste (not marzipan)
2 cups water
1/2 cup sugar
2 tablespoons corn syrup
1 tsp lemon peel
1/8 tsp cinnamon
3 tablespoons Pastis or anisette liquor

1. Add all ingredients except pastis to a saucepan and simmer until sugar and almond paste is dissolved.
2. Remove from heat, add pastis and chill thoroughly.
3. Strain mixture through a fine meshed sieve, pushing on solids to extract all the flavor. Discard solids.
4. Process in the ice cream maker. (this recipe makes 1 pint)
Et Voila!

I took the Vietnamese coffee ice cream recipe and adapted it to make this tea infused ice cream. Try substituting other favorite teas as well.

Earl Grey Tea Ice Cream

We had an impromptu ice cream tasting at last weekend's BBQ and this flavor was a big hit.

It is based on David Lebovitz's recipe in his book "The Perfect Scoop".

It is amazingly simple to make.

Vietnamese Coffee Ice Cream

pear ginger sorbet with chinese five spice

My roomate brought home these Bartlett pears from CostCo (I know...) and they were....perfect.

Ripe, fragrant, perfectly pearish. I'm sure they came from Chile or Australia or some other terribly far away place that is the opposite of local.

The chinese five spice and ginger add a little heat.

Pear Ginger Sorbet with Chinese Five Spice

1 cup sugar

1 cup water

1/2 cup white wine (something crisp and fruity)

2 tablespoons corn syrup

4 ripe pears, chopped into chunks.

1/4 teaspoon chinese five spice powder

1 teaspoon lemon zest

3 tablespoons lemon juice (or juice from one lemon)

2 teaspoons grated ginger

1/2 teaspoon orange flower water (optional)

1. Add sugar, water, corn syrup and wine to a medium saucepan and heat, stirring until sugar is dissolved.

2. Chop pears and toss with chinese five spice, lemon zest and juice.

3. Combine the pears and sugar syrup and add ginger and orange flower water. Blend in a blender until smooth.

4. Strain through a fine mesh sieve. Taste and adjust flavor.

5. Chill thoroughly and process in ice cream machine.