You probably don’t want to hear this but summer is fast approaching in my corner of the Caribbean.
The tell-tale signs are there: the incessant whine of mosquitos at night, the humid mornings that clear to a scorching day, the longer nights and the fact that you can’t leave your car for more than an hour without the steering wheel becoming hot enough to burn the flesh from your hands.
With this heat creeping in, a girl needs frozen refreshment and a girl will do practically anything to get her hands on some (side note – a girl is not averse to begging her husband to procure ice cream late at night. A girl is not proud).
Since I’m scared of the apocalyptic consquences, we haven’t yet bought an ice cream maker so this sorbet is an easy, no appliances necessary kind of deal.
The only troublesome part is that it requires patience. The sorbet mixture should stay in the freezer for up to five hours and it’s best made on a day when you’re not leaving the house since it requires stirring every hour.
It’s fiddly but worth it.
Pink Grapefruit & Strawberry Sorbet (serves 4-6)
- 1 large pink grapefruit, peeled and de-seeded
- 1 cup strawberries (I used frozen, but you can also use fresh)
- 1 tsp ginger root, finely chopped
- 2 tsps honey
- Blend all the above together in a blender.
- Pour into a freezable container and put in the freezer.
- Take it out of the freezer every hour and fork to break up the ice crystals. After 5 hours, it should have reached a sorbet-like consistency. This is when you want to eat it.
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