I love making ice cream but sometimes I’d rather not deal with separating eggs, hovering over a custard for 20 or more minutes, and making it a day in advance so it can chill overnight. That’s why I decided to try a sherbet, and instead of the classic orange or lime variety, I wanted to try something different: grapefruit cranberry. I like to add a few scoops into sprite for a refreshing summer treat.
1 1/2 cups grapefruit juice, strained if freshly squeezed
*1/2 cup unsweetened cranberry juice
1 1/2 cups whole milk
1/2 cup cream
Hearty pinch of salt
1 cup of superfine sugar
1 tablespoon grapefruit zest
* At my local QFC it comes in a glass bottle and is very bitter. If you can’t find it, use any other variety but cut down on the sugar by 1/4 to 1/2 cup sugar if it is sweet. You can omit cranberry entirely if you need to and replace with just grapefruit juice.
1. Add all ingredients in a bowl and whisk vigorously until sugar dissolves. Chill for a minimum of 2 hours.
2. Pour into ice cream machine. Follow manufacturer’s instructions. Serve soft or chill in airtight, freezer safe container for up to a week.