Blood Orange Grapefruit Sherbet
May 20, 2010 § 9 Comments
I always thought the pronunciation of sherbet was with an extra “r”. Sher-bert. It wasn’t until I was an adult that I realized I was saying it wrong. And I still kind of catch myself wanting to say sherbert sometimes. Since I’ve been going down memory lane lately, I’ll share another childhood story with y’all. Oh stop your moaning and read on.
When we lived in Hawaii Kai, I used to go to the grocery store with my Mom. Not so much as to help her with the food shopping but more so to persuade her to pop in next door to Baskin Robbins so I can get a cone of Orange Sherbert. She would always give in because I was just so damn adorable and it was the only way she could stop my whining.
Anywho, she would ask me if I wanted 2 scoops and I would say, “I want 3 scoops!” I’m sure you can picture me in my green muumuu and slippas, jumping up and down going “no, 3 scoops, 3 scoops!” And like the faithful tired single mom, who often guilted about me being a latch-key kid, said okay. But really, she was more amused by my ability as an 8 year old to chow down 3 gigantic scoops without a blink of an eye. Keep in mind this was back in the time where a scoop was a scoop. Not the itty bitty, 3 licks to get to the center of the tootsie roll, I’m on a diet-keep-it-small-because-we’re-all-obese scoop that we see nowadays. Those scoops were bigger than my fist. And those scoops were 25 cents each! Whoa, I am really dating myself now. OH YEAH? When I was young, candy bars were only 25 cents! How ya like them apples?
Oh sorry, got carried away there. Anyway, guess you get the point. I love my orange sherbet. So with all these blood oranges lying around, and with the days getting warmer, I pulled out the ice cream maker and whipped me up some homemade sherbet!
I’ve never used blood oranges before but figured it would be really good. I also had a couple of pink grapefruit that were reaching the end of their prime so I decided to use them too. I wasn’t sure if some of the grapefruit tartness would come through but I thought it would be a nice balance to the blood oranges.
I used Alton Brown’s Orange Sherbet recipe as the base and used the Vita-mix for all the mixing. (Yes Sawyer, I still owe you a sorbet post, haven’t forgotten.) Just turned it down to 1 when pouring in the milk. I also added a bit more sugar, probably due to the grapefruit juice. Just taste the mixture after adding the milk and decide if it needs more. I think it’ll depend on how acidic the citrus is.
As you can see in the picture, the sherbet was actually pink than orange. Very pretty color. And the flavor was wonderful! I can certainly taste the blood orange and had just a bit of citrus tang that’s probably from the grapefruit. Couldn’t really make out the grapefruit flavor. The Mister, who once proclaimed that he hated sherbet, really enjoyed this. Maybe because he really loves blood oranges but he said it was really refreshing and not like any sherbet he remembered eating.
Interestingly enough, after freezing it overnight, I had expected some crystallizing of the sherbet but there wasn’t any. I don’t know if it’s because I used the Vita-mix, which decreased the amount of air that was mixed in but it held up nicely. I actually still have some in the freezer, well over a week, and it still taste the same as the first day.
Adapted from Alton Brown’s Orange Sherbet recipe
- 7 – 10 oz granulated sugar
- 1 Tbsp finely grated orange zest
- 1/4 teaspoon kosher salt
- 1 cup freshly squeezed blood orange juice (or regular OJ), ~1-2 pounds oranges
- 1 cup freshly squeezed grapefruit juice, ~1-2 pounds grapefruit
- 1 Tbsp freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups very cold whole milk
In the bowl of a food processor or blender, combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Alton’s instructions says to transfer the mixture to a mixing bowl and whisk in the milk. I incorporated the milk in the mixer on low speed. Made it a whole lot simpler.
Pour mixture into a bowl, cover and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and following the maker’s instructions, process until it is the consistency of soft serve ice cream. On mine, it took about 25 minutes. Although it can be served right out of the ice cream maker, I find that it’s best to place it in freezer until firm, approximately 3 hours depending your freezer.
Here’s another shot of the sherbet. Oh yeah, these scoops were 1 oz scoops, not those gigantic scoops from my youth. So my scoops have gotten smaller and I’ve gotten larger. So goes life. Enjoy it!