Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

Grapefruit and Lavender Infused Sorbet

This sorbet is so light and refreshing with a sweet and tangy taste from the freshly squeeze grapefruit juice, yet mysterious/musky flavor from the infused lavender. The color is a beautifully pale pink. The texture perfect—like newly fallen snow.

For those who stay away from grapefruit because of its bitterness, there is no bitterness to this sorbet! This grapefruit and lavender infused sorbet would make for a fabulous summer refresher.

Here the sorbet is displayed with some Japanese dolls I bought while on Mt. Fuji last summer. The colors really remind you of Japanese winters…or spring. Or both. :) Cold dessert for winter. Pink and purple colors for spring. Does the sorbet remind you of a cherry blossom (Sakura) tree?

Hope you enjoy!

-Erica

Grapefruit and Lavender Infused Sorbet (adapted from David Lebovitz)

Ingredients:

  • 6 cups freshly squeezed grapefruit juice (if the grapefruits are large, about 6 grapefruits)
  • 3/4 cups sugar
  • 1/2 to 3/4 tsp lavender
  • 1.5 tsp unflavored gelatin
  • 3 tbsp cold water

Recipe:

  1. Combine 4 cups of grapefruit juice and 1/2 cup of sugar in a pot over low heat, stirring until sugar is dissolved. Set aside and let cool.
  2. Meanwhile, another pot over low heat, combine the last 2 cups of grapefruit juice with lavender and 1/4 cup sugar. Stir to infuse about 5 minutes.
  3. Remove from heat and combine with the first pot of grapefruit mixture.
  4. Chill mixture in refrigerator.
  5. Immediately before churning, bloom gelatin in cold water for about 2 minutes.
  6. Microwave to liquify bloomed gelatin.
  7. Pour into chilled grapefruit mixture, stir to combine, and immediately churn according to your ice cream maker’s directions.
  8. NOTE: I do not recommend garnishing with uncooked lavender before serving because the taste is strong, and the flowers are a bit chewy, hahaha. I only put them on top for photographing purposes. There are already “softer” lavender pieces inside the churned sorbet.
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