Grapefruit and Rosemary Sorbet – a delicious ice cream for a late summer weekend!

This recipe is taken from The Vegan Ice-Cream Bible by Lucy Allary.

INGREDIENTS

150 g sugar

50 g dextrose

15 g stabiliser

2 sprigs fresh rosemary

30 g agave syrup

280 ml freshly squeezed grapefruit juice

25 ml freshly squeezed lemon juice

METHOD

1. Combine the sugar and dextrose in a bowl. Use scales to weigh out the stabiliser and add it to the bowl. Mix everything thoroughly with a whisk.
2. Make a syrup by pouring 100 ml of hot water over the dry ingredients and stirring with a whisk until dissolved. Stir in the agave syrup.
3. Add the rosemary sprigs to the hot syrup and leave to steep for 20 minutes. Refridgerate the syrup to cool.
4. Strain the syrup to remove the rosemary sprigs. Add the grapefruit and lemon juice to the syrup and stir briskly with a whisk. It is advisable not to use a blender as blending can cause the colour of the mixture to fade.
5. Fill the ice-cream maker with the mixture and churn according to the manufacturer’s instructions.
6. Transfer the creamy sorbet to a pre-chilled airtight container and freeze overnight at a temperature of at least -18°C

Serving temperature: about -16°C the sorbet can be thawed for a few minutes at room temperature.