PINK GRAPE­FRUIT SOR­BET

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 20 mins + chill­ing Serves 6

1½ cups cold wa­ter

2 tsp pow­dered gela­tine

1 cup su­gar

2½ cups grape­fruit juice

A pinch of salt

Place ½ cup of the wa­ter in a small bowl and sprin­kle the gela­tine over the top, stir­ring to re­move any lumps. Heat su­gar and re­main­ing wa­ter in a pot, stir­ring to dis­solve su­gar. Al­low to boil for 10 min­utes then re­move from heat. Whisk soaked gela­tine mix into hot syrup un­til dis­solved and set aside for 10 min­utes to cool. Mix in grape­fruit juice and salt, whisk­ing to com­bine. Pour into a 1-litre ca­pac­ity shal­low con­tainer and freeze un­til very firm (at least 6 hours). It will keep fresh in a sealed con­tainer for 6-8 weeks. Two to three hours be­fore serv­ing, re­move from freezer, cut into chunks and blend in a food pro­ces­sor un­til it turns creamy, pale and smooth. Quickly trans­fer to a con­tainer and re­freeze un­til ready to serve.

Annabel says: This zingy sor­bet is so creamy and silky smooth it’s hard to be­lieve there’s not a sker­rick of fat in it. It will keep in the freezer for weeks —just blitz it up a cou­ple of hours be­fore serv­ing and watch it trans­form to the light­est creamy, pale pink bliss.

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