Pink grapefruit and sherry sherbet

Pink grapefruit and sherry sherbet

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

This icy-cold dessert is so light it is almost ethereal. The addition of Pedro Ximénez, a dark, rich raisin-flavoured sweet sherry, underpins the sherbet. You can use blood orange, clementine or mandarin juice rather than pink grapefruit if you prefer – all of these have distinctive flavours and work well here. You’ll need approximately 600ml juice.

Ingredients

Quantity Ingredient
6 pink grapefruit
150g caster sugar
180ml double cream
1 vanilla pod, split lengthways
3 tablespoons pedro ximenez sherry

Method

  1. Cut the pink grapefruit in half and squeeze to extract as much juice from them as possible. Strain the juice through a colander into a bowl and set aside.
  2. Put the sugar and cream into a small heavy-based saucepan. Scrape the seeds from the vanilla pod and add them to the pan together with the empty pod. Place over a medium heat and bring just to the boil, stirring once or twice to dissolve the sugar. Lower the heat and simmer gently for a minute or so – you simply want to infuse the cream with the flavour of vanilla. Remove and set aside to cool.
  3. Once the infused cream is cool, pour it through a sieve onto the grapefruit juice and stir well, then add the sherry. Pour the mixture into an ice-cream maker and churn until thickened, following the manufacturer’s instructions.
  4. Spoon into chilled bowls and serve the sherbet just as it is, to fully appreciate its refreshing taste and wonderful texture.
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