This sorbet (no cream or eggs - so it is healthy) has a wonderful richness and warmth to it thanks to the vanilla. The grapefruit shrub has just the right amount of zip and citrusy goodness and the rosemary adds the perfect amount of savory.
1 cup sugar (3/4 cup if you want a little less sweet)
1 1/4 cup water
A few sprigs of fresh rosemary
1/4 cup grapefruit vanilla shrub diluted with 1 3/4 cup water
1/2 vanilla bean * 1 tsp fresh grapefruit zest
Make a simple syrup with the water and sugar. Bring to a boil and add the rosemary and 1/2 a vanilla bean (split open). Let this infuse for 5-10 minutes. Add the diluted shrub and grapefruit zest and stir to incorporate. Let this sit in the fridge (covered) overnight.
Add syrup mixture to an ice cream maker and let that thing churn until it turns into sorbet.
It is fantastic on it is own but I won't be upset if you use this as the base (just add spirit) for a frozen cocktail with a little gin, vodka or bourbon.
Recipe and photo reprinted with the permission of Charlie Berkinshaw
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