Tuesday, April 12, 2011
Rose In Bloom
One of the first people to start reading my blog, outside of my family, was a friend of my daughter's who I called the Kitchen Princess, as she was still living at home, learning about cooking. When the Kitchen Princess got married, I changed her name to Kitchen Queen, as she had her own kitchen to rule over. Recently the Kitchen Queen had a princess of her own, a darling baby girl named Rose who is adorable with lots of black hair and kissable, plump, pink cheeks.
In honor of Rose, I'm posting this lovely rose-tinted sorbet. The recipe is from the Kitchen Queen, so it's fitting. It's the perfect adult sorbet, with the tang of grapefruit and the zing of tequila. Grab a bag of grapefruit the next time you're at the store so you can try it, too!
Grapefruit Tequila Sorbet
2 cups sugar
1 cup water
2 cups ruby red grapefruit juice, freshly squeezed
Juice from 2 limes
5 Tbsp tequila*
1- Combine the sugar and water in a small saucepan. Stir over low heat until the sugar has all dissolved. Pour into a medium mixing bowl and put in the refrigerator to chill while you squeeze the citrus.
2- Juice the grapefruit and limes. Pour the juice through a sieve to remove seeds and pulp, then add it to the sugar-water bowl. Cover the bowl and chill completely.
3- When the juice is thoroughly chilled, remove it from the refrigerator, and stir in the tequila. Pour the mixture into your ice cream maker and freeze, following manufacturer's directions.
4- Scoop the sorbet into a container with a lid and put it in the freezer for several hours to firm up.
* The tequila gives the sorbet a smoother consistency. It also imparts flavor, so be sure to use a tequila that you like.