Male 1: You know when I started looking into this show about anything that flies, birds, butterflies, you name it , I got to learn a little bit more about Mission, Texas. This is a South Texas town and it is known for two things. One, well they consider themselves the butterfly capital of America and second, it is home to this beautiful ruby red grapefruit.
The folks in Mission were kind enough to send us some of these beautiful and delicious fruit and that was the inspiration for Chef Chris Green at the Viking Cooking School in Memphis. Here is Chris with his version of grapefruit sorbet.
Male 2: We are going to start out with a nice simple syrup. This is the way to make sure our sugars are all dissolved and blended in, so that we do not get a granular texture in our sorbet.
So we are going to start out with some water. That is only a half cup of water to one cup of sugar. Now this mixture only needs to come up to a simmer and dissolve. Once all the sugar is dissolved, we are finish with our cooking. It does not get much easier than that.
So I have got one prepared. Now this is our simple syrup. This is so easy though. All we are going to do now is combine this with our other elements. Our juice, we have got wonderful grapefruit juice. Now you can fresh squeeze or you can buy some prepared already squeezed for you. Now if you like, you can add another element to it with a little color from zest from the citrus.
I am going to take and just do a little bit of zest. RSP calls for a teaspoon. Just what we want, a little bit of zest, scrape up my extras, got to get in all there.
Now, one secret for a successful sorbet and that is a little anti-freeze in the form of a bit of vodka. Vodka is perfect for this because it is not going to give us any flavors that will compete with our grapefruit juice.
Okay, so we need to get our ice cream maker already. So we are going to remove our lid, we need our bowl. Now, these are bowls that have been staying in the freezer so they would be good and cold and show our product. We will place our bowl on, insert our paddle. The paddle is going to help aerate this. We will put our lid back on. And then a secret, make sure you turn this on before you add your mixture.
Okay, so our sorbet is complete. We are going to come in and scoop this up now, serve it on martini glasses with a quick garnish. So just a couple of scoops—remember, this is as a pallet cleanser or you can serve it as a dessert. A little bit of mint, just to get us a pop of color, and there we go, grapefruit sorbet, wonderful dish to finish a meal or just to get you ready for your next entree.
Male 1: If you would like more information on this topic or any other gardening topic, just check out my web site, pallensmith.com.
Transcription by:
Scribe4you Transcription Services